Quesadillas are something we usually make when the contents of our pantry begin to thin, because whatever else we run low on we always seem to have tortillas and some sort of cheese. Apples and bacon are a natural accompaniment to cheddar in other circumstances, so why not swathed in a blanket of tortilla. As a rule my family uses corn tortillas, as is common in Central and South America, but my favorite brand of tortilla manages to blend some wheat in with the corn and the result is the best of both worlds. This recipe is a snap to pull together if you already happen to have cooked bacon in your fridge, like I do.
- tortillas – corn or a corn and wheat blend
- apples – I used Pink Lady because that is what my Pink Lady chose at the market
- bacon – crisp and broken into 2 to 3-inch pieces
- cheddar cheese – shredded
- oil for the pan – I used olive oil spray
– Heat the pan to medium high and add oil to coat. While the pan comes to temperature, slice your apple as thinly as possible. I tried using a box grater to shred the apple but the results were so juicy I gave up and just sliced thin half-moons. I didn’t want to risk a soggy quesadilla.
– Add your tortilla to the pan and sprinkle on the cheese. Add your apple slices in a circular pattern and crumble the bacon on top. Sprinkle over a touch more cheese.
– I waited maybe two or three minutes, until the cheese was good and melty and the bottom tortilla slightly crisped, before adding the second tortilla and turning. When you add the top tortilla, press down a bit, so the melted cheese will help it all adhere. Turn carefully.
– Give it another 30 seconds to a minute on the other side and then remove from the pan. I think the best way to cut these is using a mezzaluna or a pizza cutter. They will be taller than cheese-only quesadillas, but oh so good.
Let these cool before sharing with your child, of course, but you are under no such strictures. Dig in as soon as you can stand it and try not to eat the whole thing next to the stove.