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Cheddar and Apple Quesadillas with Bacon Jam


For Bacon Jam:

  • 1/2 pound bacon finely chopped
  • 1/2 red onion finely chopped
  • 1/4 cup brown sugar
  • 3 tablespoons apple cider vinegar
  • 1/2 cup brewed coffee or water

For Quesadillas:

  • 8 (8-9 inch) tortillas I used Siete Almond Flour tortillas
  • 8 ounces Cabot Vermont Sharp Cheddar Cheese grated
  • 2 medium apples cored and thinly sliced
  • 1 tablespoon minced fresh sage


To make Bacon Jam:

  • Cook finely chopped bacon and red onion in a large skillet over medium-high heat. Once bacon begins to brown, pour off most of the bacon fat and discard.
  • Return pan to heat and stir in brown sugar, cider vinegar, and coffee (or water). Bring to a simmer and cook for 4-5 minutes, or until mixture thickens and bubbles. Remove from heat to cool.

To make Quesadillas:

  • Heat a nonstick skillet over medium-high heat.
  • On one tortilla, evenly spread 1 ounce shredded Cheddar. Top with one-quarter of apple slices, about 2 tablespoons Bacon Jam, and sprinkle with one-quarter of chopped fresh sage. Top with another 1 ounce shredded Cheddar. Place another tortilla on top.
  • Transfer to hot skillet and cook 3-4 minutes per side or until tortilla is golden brown and Cheddar has melted. Remove to a cutting board and cut into fourths.
  • Repeat with remaining ingredients.