Thread: Recipe for Bourbon-Roasted Apple-Cheddar Quesadillas

  1. #1
    Join Date
    Jun 2005
    Arizona & East Africa

    Default Recipe for Bourbon-Roasted Apple-Cheddar Quesadillas

    Several people asked for this recipe - it's for the quesadillas I passed around on Thursday night's happy hour at the Trophy event.

    It's not really a recipe - I just sort of made them up, but here goes (amounts are inexact - customize as you like):

    Bourbon-Roasted Apple - Cheddar Quesadillas

    Tart (green) apples
    Brown sugar
    Kentucky bourbon
    English white cheddar
    Flour tortillas
    Chipotle powder

    Peel and cut into 1/4ď cubes 6 or so tart green apples.

    In a large roasting pan (I use enameled cast iron) melt 2-3 tablespoons of butter.

    Roast in 375-degree oven for about 10-15 minutes, stirring a couple of times. Make sure they donít burn (longer on lower heat is fine if you have a hot oven). Sprinkle with about a tablespoon of brown sugar and splash in some good Kentucky bourbon (a couple tablespoons) - deglazing the pan. Roast about 10 minutes more or until browned and soft and the smell is driving you crazy.

    Grate about 8 - 10 ounces of good English white cheddar.

    Assemble quesadilla: Sprinkle bottom of one flour tortilla with just enough cheese to cover (not too much - you donít want soggy tortillas). Spread about 1/2 cup or so of the apple mixture over that, distributing it evenly.

    Sprinkle with chipotle powder (regular chile powder will do in a pinch but itís the chipotle that clinches it - chipotles are jalapenos that have been dried by smoking over a mesquite fire . . . super yummy).

    Place another tortilla on top, then gently heat it up on a big frying pan (cast iron or non-stick), browning each side to a light brown color (you can do this directly on a low-heat grill, too). You want them nice and crispy but not burned.
    Overland Expo
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  2. #2
    Join Date
    Jun 2005
    Pojoaque, NM
    Those were sooo good... Thanks for making them that evening!

  3. #3
    Join Date
    Jul 2005
    They were freekin good!

    thank you for taking the time to make them and pass them around

    yum yum
    Pasquale - KE7GVY

    DesertDude Films, LLC <> DesertDude <> 110 Project Group, Inc

    "Taking the path less credentialed"

  4. #4
    Join Date
    Jun 2005
    Tucson, AZ
    They were scrumptious!! Thanks for posting the recipe

  5. #5
    Join Date
    Oct 2006
    Denver, CO
    We had to try this .

    We did it a little different, using two kinds of fowl--Wild Turkey and chicken.

    With everything you listed, it made six massive quesas, using two chicken breasts cut in strips and cooked in a skillet with rosemary, sage, sea salt and Turkey and putting three strips on each quesa.

    I think we used about 4Tbsp brown sugar, or roughly enough to sprinkle over all the apples in the pan, and then sprinkled enough Turkey on the apples to completely wet the brown sugar.

    It was REALLY, REALLY GOOD. Just had the last one for lunch, as a matter of fact .

    I figure the chicken could be cooked in advance. It took the two of us about an hour to make six of these, not counting peeling time for the apples, which could also be done in advance. We're gonna do these in March .

  6. #6
    Join Date
    Feb 2006
    Prescott, AZ
    Wow! Rose, I just read your recipe...isn't there some sort of policy about porn being posted on the portal????....

    I'm gonna go have a smoke
    Mario Donovan, Trailer & Vehicle Builder and Traveler.
    '17 Dodge Ram 2500 6.7, AT Built with Habitat, 12K+ miles and counting...
    '08 Dodge Ram 2500 6.7, AT Built with Four Wheel Camper Flatbed, 160K+ miles and counting...
    '12 JK Rubicon 3.6 w/ Habitat, self contained, 120K+ miles, retired.
    '92 Jeep MJ 4.6, 371K+ miles of dust & joy, retired.
    "No matter where you go, there you are"

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