Monday, February 1, 2010


Last November, I attended the Arizona Kidney Foundation's Authors Luncheon and met Ellie Krieger from the Food Network. She is darling and her skin is gorgeous--probably from all of that healthy eating!

It's not some earth-shattering idea to combine apples and cheese but I hadn't thought about it for a quesadilla. This recipe comes from Krieger's latest cookbook, So Easy, it was great but it would also be a good choice for a quick lunch. I think kids would like this, as well. Of course you can use whatever apples and cheese you have on hand, but there is something about a tart apple with sharp cheddar cheese.

1 Granny Smith apple, cored and thinly sliced

4 whole-wheat flour tortillas (9 inches in diameter)

1 cup shredded sharp cheddar cheese (4 ounces)

Preheat a large nonstick skillet over medium-high heat.

Fan out apple slices over the bottom half of each tortilla and top with the cheddar cheese. Fold the tortillas in half. Working in batches, place the quesadillas in the skillet and weigh them down with a smaller, heavy skillet or a ovenproof plate topped with a heavy can.

Cook until the cheese is melted and the tortillas are golden brown, about 1 1/2 minutes per side. Cut each quesadilla in half and eat warm.

Serves 4.


  1. This would be such a great breakfast!!! Thanks for the recipe.