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Author Notes: These quesadillas combine classic New York fall ingredients like Apple, cheddar and sage with some fennel thrown in for good measure. Since, I could not add all these ingredients to the name, I call them my Ode to New York quesadillas. They get a wonderful depth of flavor from sauteed almost caramelized onions finished off with some blue cheese. —Rinku Bhattacharya /Spice Chronicles
Serves 4 to 6
- 3 tablespoons oil
- 1 red onion, thinly sliced
- 4 shallots, thinly sliced
- 2 medium granny smith or other tart apples, cored and thinly sliced (does not have to be peeled)
- 1/4 cup fennel, finely shaved
- 1 tablespoon finely chopped sage
- 1 jallapeno, minced
- 1 teaspoon salt or to taste
- 3/4 cup sharp cheddar
- 1/4 cup blue cheese
- 1/4 cup sour cream
- Ancho chili powder for dusting (optional)
- Heat the oil and add in the onions and shallots and cook on medium heat, stirring frequently until pale toffee brown.
- Add in apples and fennel and cook for another 2 to 3 minutes, add in the sage, jalapeno and salt and stir well.
- Mix the cheddar with the blue cheese and set aside.
- 4. Heat a well-seasoned cast iron skillet, place a tortilla over it and heat for about 30 second, place about 1 and half tablespoon of the apple mixture and top it with some cheese and fold the tortilla over. You do not want to over fill the tortilla, just enough to have it comfortably full.
- Flip over and cook for about a minute, it should be crisp and covered with little brown spots.
- Remove and cut in half if desired.
- Continue making all the tortillas in this manner and serve with sour cream, dusted with the ancho chili powder if desired.
- This recipe was entered in the contest for Your Best Savory Apples