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Gouda quesadillas with caramelised apples and onions

An average of 4.9 out of 5 stars from 9 ratings
Gouda quesadillas with caramelised apples and onions
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

A British take on quesadillas that makes a delicious quick lunch, combining caramelised apple with nutty gouda. The sharp salsa adds wonderful freshness.

Ingredients

For the quesadillas

  • butter: 15²µ/½´Ç³ú butter
  • apple: 2 Cox’s or 1 large Braeburn apple, cored and cut into 12 slices
  • onion: 1 medium–large brown onion, finely sliced
  • caster sugar: 1 tsp caster sugar
  • flour tortillas: 2 large white flour tortillas
  • gouda: 175g/6oz Cornish gouda, grated
  • vegetable oil: vegetable oil, for frying
  • black pepper: freshy ground black pepper

For the salsa

  • tomatoes: 2 large ripe tomatoes, seeds removed, finely chopped
  • red onion: ½ red onion, finely chopped
  • jalapeno chilli: 1 green jalapeno chilli, seeds removed, finely chopped
  • fresh coriander: handful fresh coriander, chopped
  • lime: ½–1 lime, juice only
  • salt: ¼ tsp salt

Method

  1. To make the salsa, mix together the ingredients in a bowl and set aside.

  2. Melt the butter in a frying pan and, when foaming, add the apple slices and onion and sprinkle over the sugar. Cook for 4–5 minutes over a medium heat, turning the apples once, until the apples and onions are softened, caramelised and golden. Season with freshly ground black pepper.

  3. Wipe a separate frying pan sparingly with a little oil to prevent sticking. Warm a tortilla, then cover half the tortilla with half the gouda. When melting, top with half the onion and apple mixture. Fold the other half of the tortilla over to form a semi-circle. Turn over using a fish slice or a palette knife and cook the other side for 2 minutes or so, until the cheese is melting and oozing. Transfer to a warm plate while you repeat with the second tortilla.

  4. Cut each tortilla in half and serve immediately alongside the salsa.