A couple of days ago, I found myself looking through some cookbooks for apple dessert ideas, since I’d had a few extra apples on hand and I wanted to use them up. I looked through the index first, and I kept landing on recipes for apples that were paired with pork or apples that were paired with cheddar. There was an apple pie with a cheddar crust that was intriguing, but I wanted to figure out a way to combine those flavors in a quick way conducive to weekday cooking.
Here’s where the quesadilla saves the day. We love quesadillas for a quick lunch, and my girls often request them for dinner with a side of fruit salad. When we eat them for dinner, I try to take that opportunity to try out some new cheese combinations, add extra veggies (especially seasonal ones) or experiment with flavor profiles. I thought the combination of apples, cheddar, and ham, along with a few other goodies, would be great in a quesadilla. I made a little mustard maple dipping sauce, and it was just the right accompaniment to these tasty quesadillas.
Serve these on a busy weeknight or for lunch during a relaxed weekend. For you Super Bowl party hosts, these would go great on your game day table. No matter what occasion you make them for, they’re sure to please.
3 Tablespoons Dijon Mustard
1 Tablespoon Maple Syrup (use the real stuff)
Freshly cracked Black Pepper
4 Flour Tortillas (fajita size)
4 teaspoons Dijon Mustard
1 cup Sharp Cheddar Cheese (shredded)
4 ounces Ham, thinly sliced (I used Black Forest)
1/4 of a Red Onion (thinly sliced)
1 Apple, thinly sliced (I used Granny Smith, but any firm-crisp variety will work)
2 cups Baby Arugula
Canola or Vegetable Oil for brushing
Green Onions For Garnish
Mix the 3 Tablespoons dijon and the maple syrup in a small bowl. Season with cracked black pepper. Set aside.
Place a flour tortilla on a plate. Spread one half with a teaspoon of dijon mustard. Top with a little shredded cheddar. Add on the ham, onion, apple, and arugula and top with a little more cheese. Fold over the tortilla and brush the outside with a little oil and sprinkle with a little salt. Repeat with the remaining three tortillas and toppings.
Place a medium skillet on the stovetop. Place a quesadilla in the pan and turn the heat on to medium. Cook slowly flipping once until the outside is crisped and brown, and the cheese has melted, about 5 minutes. Remove from pan and let sit for a minute before cutting. Serve garnished with green onions and the maple mustard dipping sauce on the side.