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Cheddar Cheese Quesadillas with Apple Salsa

Dana Benigno


By Dana Benigno- Chicagocooks.com, a website connecting you to culinary resources and organizations in Chicago.

This dish makes a perfect fall appetizer of light lunch.

Serves 4

  • 2 tortillas,-whole wheat, corn, or flour
  • 1 cup shredded cheddar cheese
  • 1 large apple - a good eating apple
  • 2 tsp. minced jalapeno pepper
  • 1 tsp minced cilantro, parsley or mint
  • 1/2 cup red onion, chopped
  • salt and pepper
  1.  In a skillet, heat 2 tsp of vegetable oil. Add the onions and apples and cook for 2 three minutes until the onions become translucent. Season with salt and pepper. Remove from the heat and stir in the jalapeno and herbs. Set aside.
  2. In a dry skillet, heat the tortilla. Top with some shredded cheddar cheese and a small amount of the apple salsa. Top with another tortilla and toast until crispy. Remove from the pan and let cool for 2 minutes. Slice into wedges.

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