This recipe appeared in Trader Joe’s Tuesday on 28 Oct 2008
 

8 flour tortillas
Olive Oil Spray
2 tablespoons Dijon mustard
2 cups shredded Gouda with walnuts cheese
2 green onions, chopped
2 green apples, cored and thinly sliced
Crisply cooked bacon, crumbled (optional)

Preheat a large heavy frying pan on medium–high heat. Spray one side of each tortilla. Spread a thin coating of Dijon on the other side of only half of the tortillas.

Place one tortilla (oiled side down) in pan. Layer shredded cheese, onions, apples (and bacon bits, if using) on top of the mustard. Place a second tortilla on top (oiled side up). Grill until the bottom tortilla is crisp and lightly browned and the cheese has melted. Flip and then grill the other side until crisp. Remove from the pan to a cutting board. Cut into quarters (a pizza wheel works great for this). Serve warm.

WI wine recommendation: These quesadillas go well with Palmina’s Traminer (which can be hard to get) or a nice Gewürztraminer, from the spicier offspring of the Traminer grape.

Filed Under: Cheese, Recipes