Brighten up lunch or dinner with these Apple, Cheddar & Bacon Quesadillas. Tart apples, smokey bacon and a creamy blend of Mexican and mozzarella cheeses come together in a blast of flavor, and a meal that’s ready in less than 30 minutes!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
There are some days where brunch is breakfast – pancakes and waffles, omelets and frittatas, bacon and breakfast sausages.
And there are other days when I want lunch. A burger or a really bright and tasty chicken sandwich. Maybe a salad. Or if I’m eating at home? A quick and easy quesadilla.
I’ve been making quesadillas at home for years – for a while in a quesadilla maker, but later on the stove top or in the oven. I love that they are versatile and easily modified to whatever I’m craving, or whatever is in the fridge.
I was particularly excited to create this recipe, using a mix of two Cabot shredded cheeses – the bold 4 Cheese Mexican blend and the milder mozzarella. Mixing the two gave just the right amount of bold cheesy goodness while still allowing the smokey bacon and tart Granny Smith apple pieces to shine through.
I devoured this quesadilla, after allowing my husband a slice to taste it (while initially doubtful, he enjoyed it!). One note: while I served this quesadilla with both guacamole and salsa, I personally loved it with just guacamole, and would skip the salsa next time. That being said, feel free to experiment with favorite toppings. And be sure to leave a comment if you find a combination that you love!
Apple, Cheddar & Bacon Quesadillas
- 2 8-inch tortillas
- 1/2 c. Cabot 4-Cheese Mexican blend shredded cheese
- 2 Tbs. crumbled bacon bits
- 1/4 Granny Smith apple finely chopped
- 1/2 c. Cabot shredded mozzarella
Preheat oven to 400F.
Place a 10-12 inch piece of aluminum foil on a clean counter. Place one tortilla in the center of the foil.
Then, evenly spread Mexican cheese, crumbled bacon pieces, and chopped apple over top of tortilla. Finally, sprinkle with mozzarella.
Top with second tortilla and another 10-12 inch piece of aluminum foil. Curl edges of foil all of the way around, creating a sealed packed.
Place directly on a rack in the oven and cook for 15 minutes, or until cheese is totally melted.
Slice and serve hot, with your favorite toppings.
- I used Mission Carb Balance Tortillas. If you use a larger tortilla, you may need more cheese and fixings.
- Stove top directions: Place assembled quesadilla (assembled as directed above) in a 10-inch or larger non-stick skillet set over medium-low heat. Cook until bottom is starting to brown and cheese is melting. Flip and continue cooking until cheese is completely melted.
Take a look at what the #BrunchWeek Bloggers are creating today!
Guava Cosmopolitan from Family Around the Table
Guava Gin Fizz from Culinary Adventures with Camilla
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen
BrunchWeek Appetizers and Salads:
Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal
BrunchWeek Egg Dishes:
BrunchWeek Breads, Grains, and Pastries:
Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Bacon Cheddar Mini Quiche from For the Love of Food
Chai Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Sourdough Bagels from Karen’s Kitchen Stories
BrunchWeek Main Dishes:
Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
French Lemon Yogurt Cake from Caroline’s Cooking
Mango Gooey Butter Bars from Hardly A Goddess
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.