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:
- Heat oven to 424°F.
- Line 2 large baking sheets with parchment paper, grease with olive oil.
- One tortilla at a time, layer cheese, spinach, caramelized onions, a few apple slices then more cheese onto half of each of the tortillas.
- 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.
- Slice into quarters and enjoy!