Ham, Apple and Cheese Quesadilla
- Eight 6-inch whole wheat tortillas
- Cooking spray or olive oil, for oiling tortillas
- 1 tablespoon spicy brown or Dijon mustard
- 1 cup shredded low-sodium Swiss (4 ounces)
- 4 ounces very thinly sliced low-sodium lean Black Forest or Virginia ham
- 1/2 small red onion, extra thinly sliced
- Freshly ground black pepper
- 1 1/2 tablespoons no-sugar-added apple butter, plus more for topping, optional
- 2 small apples, cut into thin sticks (red and green)
- Lemon juice and ground cinnamon for tossing
- Preheat the oven to 200 degrees F.
- Spray 4 of the tortillas with cooking spray (or brush with olive oil).
- Lay the oiled tortillas on a large cutting board oiled-side down.
- Brush with the mustard and sprinkle with about half of the cheese.
- Top each evenly with a thin layer of ham, onions and some pepper, and then finish with the remaining cheese.
- Brush the apple butter evenly on the remaining tortillas.
- Place one apple-butter tortilla on top of a ham-and-cheese tortilla (filling sides in), and firmly press the tortillas together to make a quesadilla.
- Heat a large nonstick skillet over medium heat.
- Lay a quesadilla oiled-side down in the pan and cook until golden brown and the cheese starts to melt, about 2 minutes.
- Spray the top of the quesadilla with cooking spray, turn and cook until the other side browns and the cheese is melted, 2 to 3 minutes more.
- Transfer to a baking sheet and keep warm in the oven.
- Repeat with the remaining quesadillas.
- Cut the quesadillas into 4 wedges and arrange on plates.
- Toss the apples with lemon and juice and cinnamon to taste.
- Serve with the apple slices.
eight, cooking spray, brown, swiss, very, red onion, freshly ground black pepper, apple butter, apples, lemon juice
Taken from www.foodnetwork.com/recipes/food-network-kitchens/ham-apple-and-cheese-quesadilla-recipe.html (may not work)