Quesadillas are always a stunning option to have for breakfast or brunch. It’s all about that cheesy and crunchy combo that works so well. Throw in some greens and you’ll have a perfectly balanced bite. These Apple Onion Quesadillas are so easy to put together. The only thing that is time consuming are the caramelised onions – it will take about 30 minutes to make them. That’s why I love to make a double batch one day ahead and then use them in all kinds of recipes – from burgers to onion soup, quiches or even on pizza.
The magic of Baked Quesadillas
Baked quesadillas are such a game changer! If you have to make a bunch, you don’t have to cook them one by one in a skillet and end up eating cold, sad quesadillas. Ergo, the solution, you just load the tortillas, place them on a baking sheet lined with parchment paper (to prevent the cheese from sticking) and bake them all together. Simply brush some olive oil on top of the tortilla to crisp it up a little bit more.
How to make Caramelised Onions
I love caramelised onions! You can always find me adding this topping on everything – juicy burgers, delicious sandwiches and on pizza (it’s the best topping ever). Plus, it’s kinda easy to make, but takes a little bit of time. That’s why I double or even triple the recipe to have some for the entire week!
- Heat olive oil and butter in a thick-bottomed pan over medium-high heat.
- Add the onion slices and stir to coat. Spread them in an even layer and let them cook, stirring occasionally.
- When they start to burn, turn the heat to low.
- After 10 minutes, sprinkle salt and sugar.
- Add water if they seem too dry and stir every few minutes, but not too often – give them a chance to brown.
- Cook for 30-40 minutes. Add a little more olive oil if they burn too quickly.
- The onions will begin to cook down. Scrape the pan every minute if it’s necessary.
- Continue to cook and scrape until the onions are a deep brown color.
- Lastly, add balsamic vinegar to deglaze the pan.
Ingredients used in Apple Onion Quesadillas
- Tortillas: I used plain flour tortillas, but you can use whatever you prefer.
- Cheese: Cheese is a key ingredient in quesadillas. Be sure to use a cheese that can melt (or a combination) – cheddar, emmentaler or low-moisture mozzarella are amazing options.
- Apples: I used Granny Smith apples, but Pink Lady would be sooo delicious!
- Baby Spinach: For that boost of vitamins (and to make this recipe a little bit healthier, haha).
- Caramelised Onions: The best topping ever.
Apple Onion Quesadillas
Ingredients
For the caramelised onions
- 4 large yellow onions sliced
- 2 tbsp olive oil extra virgin
- 2 tbsp unsalted butter
- salt to taste
- 1 tsp granulated white sugar
- 1 tbsp balsamic vinegar
For the quesadillas
- 4 flour tortillas
- 240 g sharp cheddar cheese grated
- 1 apple thinly sliced
- 4 handfuls baby spinach
- caramelised onions
Instructions
- To make caramelized onions: Add olive oil and butter in a thick-bottomed pan over a medium high heat until the oil is shimmering. Add the onion slices and stir to coat. Spread the onions evenly and let cook, stirring occasionally. Reduce the heat to medium low if the onions are burning or drying out. After 10 minutes, sprinkle salt and sugar. Add a little water to the pan if the onions are drying out. Stir every few minutes (not too often – they won't brown), letting them to cook for another 30-40 minutes. Add a little more olive oil if they burn too quickly. As the onions cook down, scrape the pan every minute if it's necessary. Continue to cook and scrape until the onions are a deep brown color. Lastly, add balsamic vinegar to deglaze the pan.
- Preheat oven to 220°C. Line a baking sheet with parchment paper and grease it with olive oil.
- On half of a flour tortilla, layer 30g cheese, a handful of spinach, caramelized onions, a few apple slices and another 30g cheese.
- Fold in half and brush with olive oil. Place the filled apple-cheese tortillas on the parchment lined baking sheet.
- Repeat with each of the remaining tortillas. Bake the cheesy apple and spinach quesadillas until they're a little bit golden and the cheese is melted, about 7-10 minutes.
