Tuesday, May 1, 2012

Apple-Jack Quesadillas

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.

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