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.
By Rick Stein
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
To make the salsa, mix together the ingredients in a bowl and set aside.
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.
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.
Cut each tortilla in half and serve immediately alongside the salsa.
