|2||wheat tortillas, large||130 g|
|1||apples, cut into thin slices||180 g|
|1/2||red onions, chopped||80 g|
|2 tbsp||Dijon mustard||30 mL|
|3 tbsp||sour cream||45 mL|
|1 tbsp||lemon, freshly squeezed||1/2 lemon|
|1/2 tsp||curry powder||2 g|
|2/3 cup||Cheddar cheese, grated||50 g|
Before you start
Depending on the quantity of quesadillas you wish to prepare, you may choose to cook them in a nonstick pan, or to arrange them on a baking sheet then broil them in an oven, at about 10 cm from the heat.
- Put half of the tortillas on a working surface. Portion out the apples, onion and ham onto the tortillas. In a small bowl, mix well the mustard, sour cream, lemon juice and curry. Spread this mixture evenly on the tortillas, then top with the cheese and cover with the remaining tortillas.
- Sauté each quesadilla in a nonstick pan over medium-low heat 1-2 min, then flip it over using a spatula. Cook an additional 2 min until the cheese has melted and the tortillas are golden-coloured. Pay attention not to overcook the tortillas to a crispy texture – they should remain somewhat soft and pliable. Repeat with the remaining quesadillas. (You can keep them warm in a 95°C/200°F oven for a few minutes). Alternatively, quesadillas may be broiled, about 2 min per side. Do not overcook: tortillas should not be too crisp and remain soft.
- Cut each quesadilla into 6 wedges then serve.
Nutrition Facts Table
per 1 Serving (300g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||servings|
|Grain Products :||2||servings|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Source of :
- Copper, Pantothenic Acid, Vitamin A, Vitamin C, Vitamin E
- Good source of :
- Calcium, Fibre, Iron, Magnesium, Manganese, Potassium, Vitamin B6
- Excellent source of :
- Folacin, Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||2|