Part of post-graduation life and my simultaneous conversion to pescetarianism was figuring out how to cook for myself. This involved balancing multiple considerations, some of which could be in conflict with each other:
- Saving money
- Convenience (how easy is it to prepare/purchase the ingredients, how portable is the finished meal?)
Lately I’ve been into Pinterest (who hasn’t been?) for checking out new recipes, and it’s inspired me to try new ingredients and push my cooking skill set a bit. However, I’m proud to say that this recipe for Apple-Cheddar Quesadillas was one I came up with all on my own! And it meets the three criteria above: it’s cheap, especially if you grate your own cheese and buy the apples at the farmer’s market or in-season at the grocery store; it’s easy and quick to make and I almost always have the ingredients on hand; and it’s healthy.
Aside: The term “healthy” in my perspective usually means some combination of low-fat/healthy fats, incorporates some form of protein, and is made up mainly of a fruit or vegetable. I like to think of healthy as anything that will keep me full, has a variety of ingredients for balanced nutrition, and tastes yummy!
2 small-medium size apples, sliced thinly (I prefer Granny Smith. You don’t have to peel them but you can)
1.5-2 cups of shredded cheddar cheese (the sharper the better)
4 whole-wheat flour tortillas
Salt and pepper to taste
1. Thinly slice your apples (peel first if desired).
2. Arrange a small handful of the cheese (approximately 1/8) onto one half of your first tortilla.
3. Arrange 1/4 of the apple slices and some salt and pepper to taste on top of the cheese.
4. Then, complete this first quesadilla by adding another 1/8 of the cheese on top of the apples.
5. Fold the tortilla in half and place in a non-stick skillet on low-medium heat.
6. Cook the tortilla for approximately 3-4 minutes on each side, until fragrant and the cheese begins to bubble.
7. Repeat with the remaining tortillas.
Makes 4 servings.
Perfect for an on-the-go breakfast (they keep well in the fridge for a few days wrapped in foil), a snack, or a lunch. I think they’d be great alongside some simply dressed arugula.