Best 6 Apple Cheddar Quesadillas Ii Recipes

APPLE CHEDDAR QUESADILLAS

Steps:

• Combine brown sugar and butter in 10-inch skillet. Cook over medium heat, stirring occasionally, 2-3 minutes or until bubbly. Add apple slices; continue cooking 5-8 minutes or until slices are tender. Stir in dried cranberries. Remove from heat.
• Heat 10-inch skillet or electric griddle over medium heat.
• Spray 1 side each tortilla with no-stick cooking spray. Layer each, sprayed-side down, with 1/4 apple mixture and 2 cheese halves. Fold tortillas in half over mixture.
• Place 2 quesadillas into skillet. Cook, turning once, 3-5 minutes or until golden brown. (If necessary, wipe out skillet with paper towels.) Repeat with remaining tortillas.

SMOKED CHEDDAR AND APPLE QUESADILLA

Steps:

• Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon and sliced apples. Press another tortilla on top to make a quesadilla. Heat a nonstick skillet over medium-high heat and spray with nonstick spray. Cook the quesadilla on each side for 2 to 3 minutes until golden. Repeat with the remaining tortillas and fillings. Slice into wedges and serve with sour cream.

APPLE-CHEDDAR QUESADILLAS

Steps:

• Spread 4 tablespoons mustard evenly over tortillas. Top half of each tortilla with 3 tablespoons cheese and a heaping 1/4 cup sliced apples. Fold tortillas in half.
• Heat 1 tablespoon oil in a large non-stick skillet over medium. Add 4 quesadillas; cook, flipping once, until golden brown in spots and crisp, 2 to 3 minutes per side. Transfer to a plate and cover loosely with aluminum foil to keep warm. Repeat with 1 tablespoon oil and remaining quesadillas.
• Whisk lemon juice, salt, and remaining 1 tablespoon mustard in a large bowl. Gradually whisk in remaining 3 tablespoons oil until dressing is well-combined. Add spinach, avocados, and pumpkin seeds to bowl with dressing; toss to coat salad. Serve with quesadillas.

CINNAMON APPLE QUESADILLAS

Steps:

• Heat a large skillet over medium-low heat. Cook apple, corn syrup, honey, maple syrup, ground cinnamon, and brown sugar in hot skillet, stirring every few minutes, until apples are slightly softened and caramelized, 8 to 10 minutes. Transfer apple mixture to a bowl.
• Place 1 tortilla in the same skillet over medium-low heat; spread apple mixture on top of tortilla. Top with remaining tortilla. Cook until the bottom tortilla is golden brown, 1 to 3 minutes. Carefully flip the quesadilla and cook until the other tortilla is golden brown, 1 to 3 minutes more.

APPLE, SAUERKRAUT & CHEDDAR QUESADILLAS

Steps:

• Put sauerkraut and water in a medium nonreactive skillet. Gently heat just until the liquid has evaporated but not so much that the sauerkraut begins to stick to the pan. Remove from the heat.
• Preheat oven to 425°F.
• Cover a large cookie sheet with parchment paper.
• Brush about one tablespoon olive oil onto each large tortilla. Turn tortilla over.
• On each tortilla, sprinkle 1/3 cup cheese over half of it.
• Arrange about half the apple slices over the cheese, then top with half the sauerkraut, spreading it evenly.
• Sprinkle both tortillas with another 1/3 cup cheese.
• Fold the tortilla over the filled half and press down gently.
• Top with additional grated cheese, if desired.
• Bake the quesadillas for 10-12 minutes, until the top and bottom are slightly golden.
• Slide the quesadillas onto a wire rack to cool for about 10 minutes; then slide onto a cutting board and cut it into halves or quarters.
• If you like, a little chopped ham tastes wonderful layered in with the other ingredients.
• Makes: 2 main-dish or 4 appetizer servings.

APPLE CHEDDAR QUESADILLAS

Steps:

• 1. Thinly slice the apples into 24 1/4-inch-thick slices.
• 2. Sprinkle 2 tablespoons cheese over one half of the tortilla. Place four apple slices, barely overlapping, on top of cheese. Then sprinkle 2 more tablespoons of cheese on top of the apples and fold the tortilla in half. Repeat with remaining tortillas.
• 3. Heat 1 tablespoon butter in a large skillet over medium-high heat and cook the quesadillas until the cheese melts and the tortillas are golden brown on both sides, about 2 minutes per side. Repeat with the remaining butter and tortillas.