Apple And Bacon Jam Quesadillas

I love bacon. Not in that incredibly obsessive way the rest of the world seems to be, but I really appreciate bits of bacon sprinkled on food to enhance it. Bacon Lover's Day is August 20 and this recipe may be just what you need.

I've taken my favorite bacon recipe to a new level and have enhanced it to create a sweet and savory, cheesy, buttery quesadilla.

Apple Bacon Jam Quesadillas

I have made bacon jam for quesadillas before, on the blog. It's such a flavorful addition, I can't help but put it on another kind of quesadilla. This time: it's an upgrade.


Breeze, Honeycrisp or Red Delicious apples are best for this recipe. You want a firm, crisp apple with just a little bit of sweetness that will hold up to the intense flavor of the bacon jam and the creaminess of the cheese of your choice. Personally, I don't care for the texture of Red Delicious, but those New Zealand Breeze apples are perfect.


As for cheese, I used Cabot's sharp white cheddar and on occasion I've used Kerrygold's Dubliner. Both cheese are very intense and a very little goes a long way. Brie or mozzarella are great substitutes that melt well and match with the buttery, crispy lavash.

I like using lavash flatbread instead of the usual tortilla for this quesadilla because it holds up better to the weight of heavy ingredients and squares are easier to cut into smaller pieces.

Apple and Bacon Jam Quesadillas
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Apple and Bacon Jam Quesadillas

Yield: 5 quesadillas
Author: Nikki Miller-Ka of Nik Snacks
I love bacon. Not in that incredibly obsessive way the rest of the world seems to be, but I really appreciate bits of bacon sprinkled on food to enhance it. Bacon Lover's Day is August 20 and this recipe may be just what you need. I've taken my favorite bacon recipe to a new level and have enhanced it to create a sweet and savory, cheesy, buttery quesadilla.

Ingredients

  • ½ cup Bacon Jam
  • 1 Apple, sliced (see recommendations above)
  • 2 cups shredded cheese
  • 2 Lavash flatbread
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil

Instructions

  1. Spread one half of one lavash flatbread rectangle with ¼ cup bacon jam
  2. Layer 8 apple slices on top of the bacon jam
  3. Sprinkle and layer 1 cup of shredded cheese on top of the apple slices.
  4. Fold the lavash over to make a sandwich.
  5. Heat a nonstick skillet over medium-high heat and melt 1 Tablespoon butter and 1 Tablespoon olive oil.
  6. Cook the quesadilla on each side for 2 to 3 minutes until golden brown.
  7. Repeat with the remaining ingredients and fillings. Slice into wedges and serve with beer (because beer goes great with everything).

Notes:

Breeze, Honeycrisp or Red Delicious apples are best for this recipe. You want a firm, crisp apple with just a little bit of sweetness that will hold up to the intense flavor of the bacon jam and the creaminess of the cheese of your choice. Personally, I don't care for the texture of Red Delicious, but those New Zealand Breeze apples are perfect.


As for cheese, I used Cabot's sharp white cheddar and on occasion I've used Kerrygold's Dubliner. Both cheese are very intense and a very little goes a long way. Brie or mozzerella are great substitutes that melt well and match with the buttery, crispy lavash.


I like using lavash flatbread instead of the usual tortilla for this quesadilla because it holds up better to the weight of heavy ingredients and squares are easier to cut into smaller pieces.

Calories

434.65

Fat (grams)

23.54

Sat. Fat (grams)

11.41

Carbs (grams)

37.74

Fiber (grams)

2.04

Net carbs

35.70

Sugar (grams)

6.60

Protein (grams)

17.83

Sodium (milligrams)

723.35

Cholesterol (grams)

58.77
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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Created using The Recipes Generator

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

Leave a reply

  1. YUM! Bacon jam is on my list to make. I love the idea of pairing with with apple and cheddar.

    ReplyDelete
  2. Tammi @ Momma's MealsAugust 14, 2016 at 8:29 AM

    I have been wanting to make Bacon Jam since the FWC! Thanks for motivating me!

    ReplyDelete
  3. Need to make bacon jam ASAP, then these quesadillas!!

    ReplyDelete
  4. All of my favorites in one beautiful quesadilla. Thanks for the Cabot love!~Carolyn @ Cabot Creamery

    ReplyDelete
  5. What a great use of bacon jam!

    ReplyDelete

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