038 / 75 · After Sunrise

Skillet Apple and Cheddar Breakfast Quesadillas

2 folded quesadillas, cut into 4 wedges; 2 servings · Active 15 min · Total 30 min

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Apple and sharp cheddar make a breakfast with a little sweetness and a definite savory edge. Briefly cooking the apple and red onion first takes away their raw bite without turning the fruit into a filling for a pie. A thin smear of mustard links the cheese and fruit. Folded tortillas make the result easy to cook in a small skillet, one at a time, with no need to balance a second tortilla on top.

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Apple, cheddar and red onion quesadilla wedges.

Keep the apple thin and fairly firm

Choose a crisp apple and slice it thinly enough to soften in a few minutes. The pieces should remain recognizable after cooking. Very soft fruit releases more liquid and can make the tortilla soggy; a large, thick wedge can stop the folded bread making good contact with the pan. Spread the apple mixture on a plate briefly after cooking so excess steam escapes before the quesadillas are filled.

Cheese on both sides of the filling

Divide the cheese between the bottom and top of the apple layer. As it melts, it helps the folded tortilla hold together. Keep a small border clear so the filling does not spill onto the skillet and scorch. Medium-low heat gives the cheese time to melt while the outside becomes golden. If the bread browns before the middle is warm, lower the heat rather than pressing harder on the tortilla.

Breakfast without a sweet stack

These wedges suit a morning when syrup and a large bowl of cereal are not appealing. Serve them immediately and let the apple provide the sweetness already in the recipe. For one person, cook only the quesadilla you want to eat and refrigerate the second portion of filling separately. The next breakfast will be quicker, and an unfilled tortilla keeps its texture better than a cooked wedge left to sit.

Ingredients

  • 1 large crisp apple, cored and thinly sliced (180 g prepared weight)
  • 1/2 small red onion, thinly sliced (50 g)
  • 2 teaspoons olive oil (10 ml), divided
  • 1 tablespoon water (15 ml)
  • 2 medium flour tortillas, about 8 inches (20 cm) wide (100 g total)
  • 2 teaspoons Dijon mustard (10 g)
  • 3/4 cup grated sharp cheddar (80 g)
  • 1/4 teaspoon black pepper (0.5 g)

Set out

10-inch (25 cm) nonstick skillet, Spatula, Plate

Allergens

Wheat, Milk, Mustard. Check labels and substitutions.

Make it

  1. Heat 1 teaspoon of the oil in the skillet over medium heat. Add the apple, onion and water. Cook for 6–8 minutes, stirring, until the onion softens and the apple is just tender. Add the pepper and transfer to a plate. Wipe the pan clean if necessary.
  2. Spread 1 teaspoon of mustard over half of each tortilla. Put a quarter of the cheese on each mustard-coated half, add half the apple mixture to each, then top each with another quarter of the cheese. Fold the bare half over the filling.
  3. Return the skillet to medium-low heat and brush with half the remaining oil. Add one folded quesadilla. Cook for 2–3 minutes per side, turning carefully, until the tortilla is golden and the cheese melts. Repeat with the other quesadilla and remaining oil.
  4. Leave each cooked quesadilla for 1 minute before cutting it into two wedges. Serve immediately. Keep any portion for later refrigerated promptly rather than leaving it in the skillet.

A one-person head start

If cooking for one, refrigerate half the cooked apple mixture and half the cheese in separate containers. Assemble the second tortilla only when you are ready to cook it.

A useful detail

A sharp cheese gives plenty of flavor at this quantity. Extra cheese can escape around the folded edge and burn before the middle is hot.

Another way

  • Replace apple with the same prepared weight of firm pear, reducing the first cooking stage if it softens quickly.
  • Use whole-wheat tortillas of the same size and weight for a more rustic finish.

Keep it well

Refrigerate cooked filling or leftover quesadillas within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat assembled wedges to 165°F/74°C in a covered skillet over low heat, uncovering briefly to crisp. For chilled transport, use two cold sources and refrigerate at work.