veggie Apple, Caramelized Onion and Spinach Quesadilla

Apple, Caramelized Onion and Spinach Quesadilla

Apple Quesadilla?

We love apple pie but we also enjoy other ways to celebrate apple season. This is especially true for Honeycrisp apples. Honeycrisps, our favorite golden-flecked apple cultivar is sweet and crisp. We couldn’t resist adding them to a warm, delicious baked quesadilla. They are crisp and juicy with the perfect amount of tartness. This simple fall recipe will convince you that apples, especially super-fresh, in-season apples, belong on your dinner table.

  • SERVES: 8
  • PREP TIME: 15 min
  • COOK TIME: 15 min
  • CALORIES: 346

The Best Cheese

Any cheese that melts well is the best for homemade quesadillas. Monterey Jack, while not as strong-flavored, is another great cheese for homemade quesadillas. We wanted to marry a variety of flavors into this vegetarian quesadilla so we searched for the best cheese to provide the most interesting contrast with the sweet-tart caramelized onions and the deep-savory caramelized apples. Fontina is your answer! Fontina, a cow’s milk cheese from the Italian Alps is made for melting. Truly! It is a classic recipe for fondue. A little Fontina can melt into your apple, spinach, and onion quesadilla and turn it into a delicious dinner party favorite.



  • 8 (8”) inch flour tortillas
  • 16 oz fontina or white sharp cheddar cheese, grated
  • 1 Honeycrisp apple, thinly sliced (peeled or unpeeled)
  • 2 cups fresh spinach
  • 1 cup caramelized onions


How to make:

  1. Heat oven to 424°F.
  2. Line 2 large baking sheets with parchment paper, grease with olive oil.
  3. One tortilla at a time, layer cheese,  spinach, caramelized onions, a few apple slices then more cheese onto half of each of the tortillas.
  4. Fold in half and brush with olive oil. Arrange on a parchment-lined baking sheet and bake for 15 minutes until golden brown and crispy.
  5. Slice into quarters and enjoy!