4 tsp olive oil
4 Tbsp pepper jelly
4 whole-wheat flour tortillas
2 cups shredded monterey-jack cheese
1 McIntosh apple, quartered, cored, and thinly sliced
Preheat a teaspoon of olive oil in nonstick skillet over medium heat. Spread 1 Tbsp pepper jelly on a tortilla and place in the pan, jelly side up. Cover half the tortilla with about 1/2 cup cheese and 1/4 of the apple slices. Fold naked half of tortilla over and cook for couple of minutes on each side until cheese is bubbly.