Apple, Cheddar, and Onion Quesadillas

The festive blend of flavors in these quesadillas will liven up any lunch. Enjoy these outside for a late summer or early fall picnic.

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  • Servings: 4

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  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • Kosher salt
  • Fresh ground black pepper
  • 1/4 cup water
  • 1 large sweet apple, such as Fuji or Honeycrisp
  • 1 tablespoon lemon juice
  • 8 ounces shredded sharp cheddar cheese (about 2 cups)
  • 4 eight-inch flour tortillas
  • 2 tablespoons vegetable oil

How to make this recipe

  1. Heat the olive oil in a medium skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until the onions are beginning to brown, about 8 minutes. Add the water and cook until it has evaporated and the onion is very tender and lightly caramelized, about 10 minutes. Let cool.

  2. Dice the apple into 1/2-inch chunks and toss with the lemon juice.

  3. Arrange the tortillas on a work surface and top each tortilla with cheese, apple and onion. Fold each tortilla in half to make 4 quesadillas.

  4. In a large skillet, heat the vegetable oil. Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 to 2 minutes per side. Add more oil to the skillet if necessary. Serve immediately.

Contributed By Photo © Molly Yeh Published May 2014

1042039 recipes/apple-cheddar-and-onion-quesadillas 2015-08-06T20:43:17+00:00 Molly Yeh 4|fall|southwestern-tex-mex|fast|weeknight-dinner|web-exclusive may-2014 recipes,apple-cheddar-and-onion-quesadillas 1042039

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