Balsamic Roasted Apple Jack Cheese Quesadilla
Indulge in the perfect balance of sweet, savory, and tangy flavors with this Balsamic Roasted Apple Jack Cheese Quesadilla recipe. Thinly sliced apples, caramelized in a luscious combination of balsamic vinegar and brown sugar, are paired with creamy Monterey Jack cheese for a melty, golden-brown quesadilla that’s as satisfying as it is unique. The roasted apples bring a subtle tartness while the cheese provides its signature richness, all wrapped up in crispy flour tortillas. Enhance the experience with a touch of olive oil and a sprinkle of fresh thyme for a gourmet finish. Quick and easy to prepare in under 30 minutes, this recipe makes a delightful lunch, snack, or appetizer that feels decadent yet approachable. Perfect for anyone looking to elevate a classic quesadilla with uniquely bold and comforting flavors.
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Recipe Information
Ingredients
- 1 medium Apple (preferably Granny Smith or Honeycrisp, thinly sliced)
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Brown sugar
- 1 tablespoon Butter
- 2 pieces Flour tortillas (large, 10-inch)
- 1 cup Monterey Jack cheese (shredded)
- 1 teaspoon Olive oil
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a mixing bowl, toss the apple slices with balsamic vinegar and brown sugar until well coated.
Spread the apple slices in a single layer on the prepared baking sheet. Roast in the oven for 10-12 minutes, or until the apples are tender and caramelized. Remove from the oven and set aside.
Heat a large non-stick skillet over medium heat. Add half the butter and let it melt.
Place one tortilla in the skillet. Sprinkle half of the shredded Monterey Jack cheese evenly over the tortilla.
Arrange the roasted apple slices evenly over the cheese, then sprinkle the remaining cheese on top of the apples.
Place the second tortilla on top to create a sandwich. Press gently with a spatula to help everything stick together.
Cook for 2-3 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla using a large spatula, adding the remaining butter as needed.
Cook the other side for another 2-3 minutes, or until golden brown and the cheese is fully melted.
Remove the quesadilla from the skillet and let it rest for 1-2 minutes before slicing into quarters or eighths.
Drizzle a small amount of olive oil over the top, if desired, and sprinkle with fresh thyme leaves for garnish before serving.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1706 mg | 74% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 33.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 956 mg | 74% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
