This is a perfect blend of nutty, creamy cheeses and apples, tucked into a warm tortilla. Golden brown and delicious!
Weekends are our favorite time to slow down together. Eric and I usually go for a run, read, share coffee, and—during football season—watch a game. Grocery shopping is part of our Sunday routine. Sometimes we move through the store quickly, other times we linger; either way, it’s a time we spend together.
On a recent trip to the store I spotted a new selection of Cabot cheeses and couldn’t resist trying a few. Back home, Eric immediately sliced into the Alpine Blend. It’s nutty and creamy with a hint of salty, Parmesan-like tang—an aged Italian-style cheese that stands up beautifully in simple recipes.
I sliced a crisp Honeycrisp apple to pair with the cheese. The combination of Alpine cheese and apple is great for snacking, and it also makes a delightful sweet-and-savory quesadilla.
Grab a skillet and some Alpine cheese—you’ll want to try this easy, flavorful recipe.
Creamy Apple & Fig Quesadilla
Description
This quesadilla balances nutty, creamy cheeses with crisp apple slices and a touch of fig preserves, all melted into a warm, golden tortilla.
Ingredients
- 1/2 teaspoon unsalted butter
- 1 large (10-inch) flour tortilla
- 1 teaspoon fig preserves
- 3/4 ounce Cabot Alpine Blend Italian-style cheese, thinly sliced
- 1/2 ounce creamy Havarti cheese, thinly sliced
- 2 ounces low-sodium deli turkey breast
- 1/4 Honeycrisp apple, thinly sliced
Instructions
- Lightly coat a nonstick skillet with the butter and heat over medium.
- Place the tortilla in the skillet to warm.
- Spread the fig preserves evenly over the tortilla.
- Arrange the Alpine and Havarti cheese slices to cover the tortilla surface.
- Layer apple slices on one half of the tortilla and the turkey on the other half so they will adhere to the melted cheese.
- When the tortilla turns golden on the bottom and the cheese begins to melt, fold it in half and press down gently with a spatula to form the quesadilla.
- Remove from the skillet, transfer to a cutting board, and cut into four even triangles. Serve warm.