Ingredients for Apple Jack Quesadilla Rachael Ray
- 1 tablespoon extra virgin olive oil
- 2 (8 inch) whole wheat tortillas
- 2 tablespoons pepper jelly
- 1/2 cup shredded Monterey Jack pepper cheese
- 1/2 medium McIntosh apple, cored and thinly sliced
- 2 tablespoons apple jelly
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How to Make Apple Jack Quesadilla Rachael Ray
- Prepare the tortillas: Wrap tortillas in a damp paper towel and microwave for 30 seconds to 1 minute to make them pliable.
- Assemble the quesadillas: Lay tortillas on a clean surface. Spread 1 tablespoon of apple butter or jelly evenly over each tortilla.
- Add the filling: Sprinkle half of the shredded cheese over one half of each tortilla. Top with half of the sliced apples, followed by the remaining cheese.
- Fold and cook: Fold the tortillas in half to form a half-moon shape.
- Heat the pan: Heat the olive oil in a large skillet over medium-high heat.
- Cook the quesadillas: Place quesadillas in the hot skillet and cook for 1-2 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Keep warm (optional): Transfer cooked quesadillas to a baking sheet and place in a 200°F (93°C) oven to keep warm while you cook the remaining quesadilla.
- Serve: Cut each quesadilla into quarters and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
58g
Fat
56g
Carbs
6g
