30-minute weeknight dinner. It takes quesadillas from the appetizer table to an entree. The apple makes it kid-friendly.
8 (6-inch) whole wheat tortillas
Cooking spray or olive oil, for oiling tortillas
1 Tbsp spicy brown mustard
1 cup shredded low-sodium Swiss
4 oz very thinly sliced low-sodium lean Black Forest or Virginia ham
½ small red onion, extra thinly sliced
Freshly ground black pepper
1 ½ Tbsp no-sugar-added apple butter, plus more for topping, optional
2 small apples, cut into thin sticks (red and green)
Lemon juice and ground cinnamon for tossing
1. Preheat the oven to 200ºF.
2. Spray 4 of the tortillas with cooking spray (or brush with olive oil). Lay the oiled tortillas on a large cutting board oiled-side down. Brush with the mustard and sprinkle with about half of the cheese. Top each evenly with a thin layer of ham, onions and some pepper, and then finish with the remaining cheese.
3. Brush the apple butter evenly on the remaining tortillas. Place one apple-butter tortilla on top of a ham-and-cheese tortilla (filling sides in), and firmly press the tortillas together to make a quesadilla.
4. Heat a large nonstick skillet over medium heat. Lay a quesadilla oiled-side down in the pan and cook until golden brown and the cheese starts to melt, about 2 minutes. Spray the top of the quesadilla with cooking spray, turn and cook until the other side browns and the cheese is melted, 2 to 3 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining quesadillas.
5. Cut the quesadillas into 4 wedges and arrange on plates. Toss the apples with lemon and juice and cinnamon to taste. Serve with the apple slices.
Courtesy of Food Network Kitchen
See more: Appetizer, Bake, Cheese, Main, Mexican, Pork, Quick and Easy
https://www.foodnetwork.ca/recipe/ham-apple-and-cheese-quesadilla/18736/
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