Good morning, quesadillas

COOKING FOR TWO

Alternative: Instead of pancakes for Sunday breakfast, how about a grilled cheese tortilla topped with sauteed apples?

March 17, 2002|By Bev Bennett | Bev Bennett,Special to the Sun

There are some foods you crave on Sunday mornings: the uncomplicated and satisfying texture of pancakes or French toast, the sweetness of maple syrup and the fresh taste of fruit. But you can enjoy the familiar flavors in an appealing new package.

As a change from the usual menu, serve cheese quesadillas. The dish is as easy to make as grilled cheese sandwiches. Arrange cheese on half a flour tortilla, fold over and fry in butter in a skillet. As soon as the tortilla is golden-brown and the cheese starts to ooze out, the quesadilla is ready, and you're in for a treat. The contrast of the crisp tortilla shell and the soft, chewy cheese interior is delightful. And because this "sandwich" uses a tortilla instead of bread, it's not as filling.

You can choose from a variety of melting cheeses, such as Cheddar, Monterey Jack, Swiss or Muenster. Use a mild-tasting fontina or slap-your-taste buds Monterey Jack with chilies, depending on your preference and what your stomach can tolerate before noon.

To get the fruit that you should have in your morning meal, top quesadillas with sauteed fruit, such as apples, bananas, mango or pineapple.

The following recipe for cheese quesadillas with sauteed apples is a delicious alternative to the usual weekend fare. Adapt the recipe to include your favorite cheese and fruit.

Distributed by the Los Angeles Times Syndicate International, a division of Tribune Media Services.

Cheese Quesadillas With Maple- Flavored Sauteed Apples

Makes 2 servings

two 6-inch flour tortillas

4 ounces sliced fontina cheese

2 tablespoons butter

2 small unpeeled firm sweet apples, cored and sliced into thin wedges

1 / 4 cup maple syrup

1 / 4 cup apple juice

1 / 8 teaspoon salt

1 / 4 teaspoon grated nutmeg

1 1/2 teaspoons fresh lemon juice

Place 1 flour tortilla on work surface. Arrange half the cheese on one-half of the tortilla. Fold over to form a semicircle. Repeat with remaining tortilla and cheese.

Melt 1 tablespoon butter in 10-inch nonstick skillet. Ease tortillas into skillet in one layer and saute over medium heat 3 minutes per side or until tortillas are lightly browned and cheese is melted. Remove from skillet. Cut each tortilla in half to form 4 pieces. Set aside and keep warm.

Melt remaining 1 tablespoon butter in skillet. Add sliced apples and brown 2 minutes. Add maple syrup, apple juice, salt and nutmeg and cook over high heat until apples are tender and liquid is syrupy, about 2 minutes. Stir in lemon juice. Serve apples over quesadillas.

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