Cheese and Ap­ple Que­sadilla

The Hazleton Standard-Speaker - - FOOD / HOME - — Gretchen McKay

You know the say­ing about ap­ples — one a day, and you’ll keep the doc­tor away. Pair it with cheese in a crispy que­sadilla, and you’ve got a great break­fast. It’s even bet­ter if you add a cou­ple thin slices of ham.

If you’re shor t on time, you also can make in the mi­crowave (nuke com­posed que­sadilla for 30 sec­onds or un­til the cheese melts). I just won’t be as crunchy. Makes 6 to 8 wedges

2 bur­rito-size flour tor­tillas (reg­u­lar

or whole-wheat)

½ cup grated sharp ched­dar ½ Granny Smith and ½ Red Deli

cious ap­ple, sliced su­per thin 2 thin slices ham (op­tional) Pre­heat a large non­stick skil­let. Sprin­kle an even layer of cheese over one tor tilla. Scat­ter the ap­ple slices and ham (if us­ing) on top of the cheese and top with the re­main­ing tor tilla. Place que­sadilla in skil­let and crisp for 1 to 2 min­utes on both sides, un­til the cheese is melted.

Ser ve warm.


Cheese and Ap­ple Que­sadil­las are even bet­ter with a couple thin slices of ham.

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