Thankfully, the components of last week's fridge were much more conducive to creating a good meal. In fact, I came up with something so easy and tasty that I wanted to share it with you today! It may be "What's for Dinner Wednesday"-- and this makes a great dinner with a little side salad-- but these quesadillas are a filling and delicious meatless lunch too!
I always forget how much I like smoked gouda until I have it again. And there was a block of it leftover in my fridge after my parents visited and made us a huge pan of mac and cheese. So, I decided to put it to use and paired it with sweet apples and a tangy mustard. That combination of smoky, sweet, and sour is so perfect-- especially when it is all wrapped up in a toasty tortilla and the cheese is all melty. I also made extras and simply wrapped them in foil and reheated (in the foil) in the oven the next day for another delicious easy lunch!
- Extra virgin olive oil
- 4 small flour tortillas
- 2 Tbs. mustard *I recommend a really flavorful variety like brown, Dijon, or the Koops Dusseldorf mustard that I used here
- 4 oz. smoked gouda, shredded
- 1/2 medium apple, core and seeds removed and thinly sliced (app. 1/4-inch slices) *I like a Honeycrisp apple
Preheat oven to 375 degrees.
Lightly grease a baking sheet with olive oil and evenly arrange 2 tortillas on top. Spread 1 Tbs. mustard evenly over the top of each tortilla. Sprinkle half the cheese evenly on top of each tortilla and layer evenly with apple slices. Top with remaining cheese and place a second tortilla on top of each one.
Drizzle lightly with olive oil and bake for 12 minutes. Gently flip each quesadilla and bake for an additional 5 minutes.
Remove from oven and allow to cool for 3-5 minutes or until cool enough to handle. Transfer to a cutting board and slice each quesadilla into 6 triangles.