Apple season has arrived and I always look forward to all the unique, locally grown varieties. The focus is on crisp, slightly tart apples; if you have a favorite, use it. Leave the skin on since it lends extra nutrition and color.
As with most quesadilla, this comes together quickly and effortlessly; just the thing for a busy weekday supper. If you are not a Gorgonzola fan or if you have children, a mild white cheddar is a pleasant alternative. Have a bit of creative fun as the possibilities and combinations are limitless.
Yield: 8 servings
2 cups crumbled Gorgonzola cheese
4 cored pink lady or pinova apples, sliced into 1/4-inch-thick rounds
5 shallots, caramelized
8 spelt or whole wheat tortillas
2 teaspoons freshly ground black pepper
4 tablespoons extra-virgin olive oil
In a heavy, medium size frying pan add 1/2 tablespoon olive oil and one tortilla. On one half of the tortilla, arrange approximately 6 apple slices, 2 tablespoons Gorgonzola cheese, 1 tablespoon caramelized shallot, 1 tablespoon walnut, and 1/4 teaspoon black pepper.
Fold tortilla in half and cook for 2-3 minutes on each side until lightly browned and Gorgonzola has melted. Repeat with remaining 7 tortillas.
Remove from pan and slice into four wedges. Serve immediately.