Havarti Apple Quesadilla
Some of my recipes are vegan or very easily modified to be vegan. This is not one of those recipes. I first had this meal at one of my favorite restaurants in Birmingham, Alabama: the Bottle Tree. I ordered it and was so smitten, that I decided to try it at home. And the best part is that it’s really easy to make, so if you’re bored with your normal lunch routine, give this a try.
The ingredients are simple: tortillas, apple, sour cream, cinnamon, and havarti cheese. If you’re not familiar with havarti, it’s a soft Danish cheese that’s slightly sweet and salty. Havarti is an awesome cheese for quesadillas because it melts so nicely. And it’s a nice change from monterey jack, my usual favorite melting cheese. The only problem is that it doesn’t grate easily, so I can’t give you a super precise measurement. Without further adieu, let’s make these bad boys.
1 firm, tart apple like pink lady or granny smith, sliced as thin as possible
2 tortillas (regular or whole wheat – both work nicely)
several slices of havarti cheese
1 tsp. olive oil
generous dash of cinnamon
a dollop of sour cream – and don’t mess with that non or reduced fat stuff
In a skillet, heat the olive oil over medium heat. When it’s hot, place an open tortilla in the skillet and lay the havarti slices on half of the tortilla. They should be about a thumb’s width apart. Layer the apples over the cheese – you want more apples than cheese so the sweetness comes through. It’s okay if they overlap a little bit. The melting cheese will hold them into place nicely. Cook for about 8 minutes or until the tortilla is just barely golden and slightly crisp. Repeat for the second tortilla. Cut each tortilla in half. Spoon the sour cream next to the quesadillas and sprinkle the cinnamon on the sour cream with a dash on the tortillas, too!