Crispy, cheesy quesadillas get a pop of flavor from apples and sharp Cheddar cheese.
When life gives you apples, make this quesadilla recipe.
Thin slices of sweet-tart apple rest on a bed of melty cheddar cheese.
Photo: Antonis Achilleos
But the secret ingredient here is the schmear of tangy honey mustard spread on the flour tortilla.
Ingredients
5tablespoonshoney mustard, divided
86-in.
fresh lemon juice (from 1 lemon)
14teaspoonkosher salt
15-oz.
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.
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.
2,000 calories a day is used for general nutrition advice.
