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Apple-Cheddar Quesadillas
40m$10.95

Apple-Cheddar Quesadillas

Crisp skillet tortillas filled with tart Granny Smith apples, sharp cheddar and a subtle touch of Dijon mustard. A lightly dressed romaine and cucumber salad balances the rich, savory filling.

  • apples
  • cheddar
  • Crisp tortillas
  • dinner
  • green salad
  • lunch
  • main course
  • mexican-american
  • quesadillas
  • skillet
  • sweet and savory
  • vegetarian
20 min prep20 min cook4 servingsmedium
Cuisine
Mexican-American

Shopping options

Romaine lettuce · 6 Cup

Romaine Lettuce

100%

In recipe$2.79
To buy$2.79
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1 ct$2.79 per packageBuy 1Package use: 100%Product matchEstimated

Cucumber · 1 Each

Cucumber

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100%

In recipe$0.50
To buy$0.50
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1 ct$0.69
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$0.50 per packageBuy 1Package use: 100%Product matchEstimated

Sharp cheddar cheese · 12 Ounce

Kroger® Sharp Cheddar Block Cheese

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75%

In recipe$2.24
To buy$2.99
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Kroger · 16 oz$3.69
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Flour tortillas · 4 Each

Mission Super Soft Flour Tortillas, Burrito Size, 8 Count

50%

In recipe$2.00
To buy$3.99
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Mission · 20 oz$3.99 per packageBuy 1Package use: 50%Product matchEstimated

Granny Smith apples · 2 Each

Simple Truth Organic® Granny Smith Apple Tray

50%

In recipe$2.50
To buy$5.00
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Simple Truth · 4 ct$5.00 per packageBuy 1Package use: 50%Product matchEstimated

Olive oil · 3 Tablespoon

Pompeian® Smooth First Cold Pressed Extra Virgin Olive Oil

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9%

In recipe$0.66
To buy$7.09
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Pompeian · 16 fl oz$8.99
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Dijon mustard · 2 Teaspoon

Grey Poupon Dijon Mustard

4%

In recipe$0.21
To buy$4.79
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Grey Poupon · 8 oz$4.79 per packageBuy 1Package use: 4%Product matchEstimated

Apple cider vinegar · 1 Tablespoon

Kroger® 5% Apple Cider Vinegar

3%

In recipe$0.05
To buy$1.69
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Kroger · 16 fl oz$1.69 per packageBuy 1Package use: 3%Product matchEstimated

Ground black pepper · 0.25 Teaspoon

McCormick Pure Ground Black Pepper

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1%

In recipe$0.04
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McCormick · 1.5 oz$3.29
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Common ingredient

Fine salt · 0.25 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.00
To buy$1.99
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Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Cost Summary

Availability unavailable
$10.95

· only what you use

$2.74

per serving · 4 servings

You pay at checkout$30.83
36% used in this recipe$19.88 unused

All ingredients selected

Checkout$33.78
Recipe portion$10.99

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Flour tortillas-4 each
  • Granny Smith apples-2 each
  • Sharp cheddar cheese-12 ounces
  • Romaine lettuce-6 cups
  • Olive oil-3 tablespoons
  • Cucumber-1 each
  • Apple cider vinegar-1 tablespoon
  • Dijon mustard-2 teaspoons
  • Fine salt-1/4 teaspoon
  • Ground black pepper-1/4 teaspoon
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered stainless-steel box grater photographed upright on a neutral light background.Box grater
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet
Centered stainless-steel wire cooling rack photographed on a neutral light background.Wire rack
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
Centered unbranded instant-read food thermometer with a stainless-steel probe and dark handheld housing on a light neutral background.food thermometer
A single empty white ceramic salad bowl centered against a light neutral background.salad bowl
1
Prepare the produce and cheese
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered stainless-steel box grater photographed upright on a neutral light background.Box grater
Centered stainless-steel wire cooling rack photographed on a neutral light background.Wire rack

Wash your hands with soap and water. Heat the oven to 200°F and set a wire rack on a baking sheet. Rinse the apples, romaine and cucumber under running water, removing any damaged areas, then dry thoroughly. Chop enough romaine to measure 6 cups and thinly slice the cucumber. Core the apples and cut them into slices about 1/8 inch thick, leaving the skins on. Grate the cheddar.

Rinse produce under running water; do not use soap.

2 Each apple
6 cups romaine lettuce
1 Each cucumber
12 ounces cheddar cheese
2
Mix the dressing and assemble the salad
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
A single empty white ceramic salad bowl centered against a light neutral background.salad bowl

Whisk together 2 tablespoons olive oil, the apple cider vinegar, salt and pepper in the small bowl. Place the romaine and cucumber in the salad bowl, but leave them undressed until serving.

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon Ground Black Pepper
6 cups romaine lettuce
1 Each cucumber
3
Fill and fold the tortillas
Measuring Spoons

Spread 1/2 teaspoon Dijon over one half of each tortilla. Divide half of the cheddar evenly among the four mustard-covered halves. Arrange the apple slices evenly over the cheese in thin, overlapping layers, keeping the filling about 1/2 inch from the edges. Divide the remaining cheddar among all four tortillas, then fold the empty halves over the filling and press gently.

4 Each flour tortilla
2 teaspoons dijon mustard
12 ounces cheddar cheese
2 Each apple
4
Crisp the first batch
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Measuring Spoons
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet

Heat the skillet over medium heat for about 2 minutes. Add 1 1/2 teaspoons of the cooking oil and tilt to coat the pan. Place two folded quesadillas in the skillet without overlapping. Cook for 3–4 minutes per side, turning carefully with the spatula, until both sides are golden and crisp, the cheese is melted and the apples are warmed through but still have a little bite. Reduce the heat to medium-low if the tortillas brown before the cheese melts.

Keep hands clear of the hot skillet and oil; use the spatula to turn the quesadillas carefully.

1 1/2 teaspoons olive oil
5
Keep warm and cook the remaining quesadillas
Spatula
Baking Sheet
Measuring Spoons
Skillet
Wire rack

Transfer the cooked quesadillas to the rack and keep them in the oven while you cook the remaining two with the remaining 1 1/2 teaspoons cooking oil. Avoid stacking them, which traps steam and softens the tortillas.

Use care when transferring hot quesadillas to the warming rack.

1 1/2 teaspoons olive oil
6
Dress the salad and serve
Knife
salad bowl

Toss the romaine and cucumber with all of the dressing. Cut each quesadilla into three wedges and serve immediately, giving each person one quesadilla and one-quarter of the salad.

7

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