Active: 20 min
Yield: 4 servings
Eight 6-inch whole wheat tortillas
Olive oil spray, for oiling tortillas
1 tablespoon spicy brown or Dijon mustard
1 cup shredded low-sodium Swiss (4 ounces)
½ small red onion, extra thinly sliced
Fresh black pepper
1 ½ 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.
Try our Apple Pie Quesadilla using the leftovers from this recipe!!!
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