DesertRose
Safari Chick & Supporting Sponsor
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
Butter
Brown sugar
Kentucky bourbon
English white cheddar
Flour tortillas
Chipotle powder
Peel and cut into 1/4“ 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 don’t 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 don’t 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 it’s 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.
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
Butter
Brown sugar
Kentucky bourbon
English white cheddar
Flour tortillas
Chipotle powder
Peel and cut into 1/4“ 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 don’t 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 don’t 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 it’s 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.
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