Ingredients for Apple Jack Quesadilla Rachael Ray
- Extra Virgin Olive Oil
- Whole Wheat Tortillas
- Pepper Jelly
- Monterey Jack Pepper Cheese
- Mcintosh Apple
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!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
58g
Fat
56g
Carbs
6g
