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.
This recipe is easy to put together, If you have the patience to properly caramelize the onions – I like to make a double batch one day ahead and use them in all kinds of recipes, from burgers to onion soup, quiches or pizza.
Baked quesadillas are 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.
Cheese is a key ingredient in quesadillas. Be sure to use a cheese that can melt – cheddar, emmentaler or low-moisture mozzarella are amazing options.
Apple Onion Quesadillas
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
- 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.