Michigan Apple Committee posted on August 24, 2018 |
Our friend Katie Serbinski from Mom to Mom Nutrition created these Apple, Cheddar, and Bacon Quesadillas for a quick back-to-school lunchbox or dinner recipe!
I love when I create a recipe that doubles as a multiple meal option, meaning it’s something the family can enjoy for lunch and dinner. Technically you could eat these apple, cheddar, and bacon quesadillas at breakfast, just don’t tell my kids because I personally don’t want to be flipping a quesadilla at 7:00am. Believe me, they’d love to see Mom do just that!
Quesadillas are a fan favorite around my house for both Mom and kids because, well, you can fill them with just about anything! My kiddos love a little crunch [hello Michigan apples], a little salty [yes to bacon!], and of course, cheese. Any Michigan variety would work well for this recipe, as we always seem to have more than one on hand for recipes, dipping, lunchbox sides, you name it. While this recipe provides plenty of fiber from the apple slices, you can make this recipe even more nutritious by using a 100% whole wheat wrap or tortilla shell.
Whether you need a new lunchbox recipe or a dinner recipe that can be prepped ahead and ready in 10 minutes flat, these apple, cheddar, and bacon quesadillas are perfect for your back to school needs!
Apple, Cheddar, and Bacon Quesadillas
Yield: 4-6 Servings
Prep Time: 15 Minutes
Cook Time: 10 Minutes
2 Michigan Apples [any variety you’d like!], sliced
8 flour tortilla shells [6-inch size]
10-12 slices of cheddar cheese
8 slices of bacon
Cook bacon according to package directions.
Meanwhile, heat large nonstick skillet to medium-high heat. To assemble the quesadillas, layer Michigan apple slices, cheddar cheese, and cooked bacon slices over 4 tortillas shells. Top with the other 4 shells.
Spray each side of the quesadillas with nonstick cooking spray. Depending on the size of your skillet, you may have to cook one or two quesadillas at a time. Once the tortilla is golden on the first side, carefully slip the quesadilla to the other side, continuing to cook until the second side is golden, and the cheese has melted.
Cut each quesadilla into wedges. Serve immediately.
Katie Serbinski, MS, RD, is the Detroit-based registered dietitian, recipe developer, and Mom behind Mom to Mom Nutrition. You can find her frequently snacking on and creating recipes with Michigan Apples for her husband and three hungry kiddos.