Skip to main content

Apple Chicken Quesadillas

Yet another apple recipe.  It's simple and has every element of the food pyramid, so why wouldn't I make this for my family?  The tartness of the apples goes great with the sharp cheese, and the chicken just completes the meal.  The kicker is that it takes about 30 minutes to prepare and costs less than 10 bucks.
This recipe inspired me to look for other ways to incorporate apples to savory dishes.  Because we have most of the ingredients in the fridge 90% of the time, I'm sure we'll be making this again.  As you see in my photo I love sour cream and cilantro. This is the perfect dish. Enjoy!

Apple Chicken Quesadilla with Tomato Corn Salsa
servings: 4

1 cup frozen corn, thawed
1/2 cup tomato, chopped
1 tablespoon chopped fresh cilantro or parsley
2 teaspoons olive oil
Salt and pepper to taste
8 8-inch whole-grain flour tortillas
1 cup shredded reduced-fat cheddar cheese (4 oz)
leftover rotisserie chicken, meat taken off bone
1 apple, cored and thinly sliced
Nonstick cooking spray

Prepare salsa: In a small bowl combine corn, tomato, cilantro, olive oil, salt, pepper and lime. Makes about 1 cup.
Lay 4 tortillas on a flat work surface and sprinkle each with 2 tablespoons cheese. Divide chicken and apple slices evenly among the tortillas. Sprinkle each with remaining cheese. Top with remaining tortillas.
Coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat. Place one quesadilla in skillet and cook for 2 to 3 minutes or until brown. Using a large spatula, gently flip the quesadilla and cook for 2 to 3 minutes more or until browned and cheese is melted. Remove and repeat with remaining quesadillas. Cut each into quarters and serve with Tomato Corn Salsa.

Anton, Jill. "Loud Quesadilla." Parents October 2011: 82.


Popular posts from this blog

Arroz con Gandules

My family came to the US in the late '70s, and adapted well to the Thanksgiving Holiday; after all, it was another excuse to have a party.  And because turkey was eaten for Christmas, I remember Abuela making the same Salvadoran Christmas dinner for Thanksgiving.  Thanks to my dad Puertorican food was a must growing up, so it was always a very diverse event.  As time went on we learned more about American customs and began incorporating the sweet potato casserole, made by my aunt every year, and the green bean casserole came way later in my life (my absolute favorite).
Now that the holidays are approaching and we have my mother-in-law here for the holidays, I decided to make a Puertorican dinner for the week before Thanksgiving.  I made a Pernil and Arroz con Gandules along with a very simple lettuce, tomato, and onion salad. It turned out fabulous.
There is an easy* way of doing every day arroz con gandules, but because this was not an everyday meal I made a sofrito first and to…

Holiday Turkey and Pan con Pavo

As I've mentioned, my mom's side of the family is from El Salvador, and although they weren't able to bring much, they brought there oh so yummy recipes.  My absolute favorite, and something I look forward to ever year, is the Christmas Turkey.  Once in the US, my family adapted to the customs of Thanksgiving dinner, so it became a Thanksgiving and Christmas Turkey.
Our turkey is the best turkey I have ever eaten, and we have introduced it to so many other people that end up loving it. If you're thinking of making a Turkey for Christmas, here's the best turkey recipe ever.  Along with the best pan con pavo for the day after.
Truly enjoy; especially the olives!

servings:  about 8

15 pound turkey, thawed and cavity cleaned
1 stick butter, softened at room temperature
salt and pepper
1/2 cup sesame seeds
2 tablespoons whole pepper corns
2 tablespoons pumpkin seeds
2 dry chiles, like ancho
5 garlic cloves
1-3 tablespoons powdered achote*
1 me…


So, if you haven't gotten your Thanksgiving Turkey and put it to defrost, it may be a little late.  I have an idea, though....make a Pernil or Pork Butt (not a ham, but actually the shoulder of the pig).  If you really want pork, but can't afford the pricey ham this is the way to go.  At home I'd get one for 60 cents/pound, and here they happen to have it for a week at my favorite discount grocery store at $1.50 a pound.  I snatched it up even though it wasn't in my normal grocery budget.  Now, this week when the budget is really tough with Thanksgiving around the corner, with a 10 pound pork butt, I managed to get 3 meals from it (maybe it'll be 4 by the weekend).
Pork is almost a staple in our household and it definitely was while growing up.  I have to say, Puertoricans know how to roast pork.  I will never forget the trip I took to Puerto Rico, and the day we had in the mountains where they had a whole pig roasting on a giant pit.  Then my dad and his best fri…