From the kitchen of One Perfect Bite...While cooking for two may be part art, part science, most would proffer that it's simply the triumph of common sense and the ability to divide or multiply by two. I suspect it depends on what is being made for two. The recipe I'm sharing today is an example of simplicity personified, and its creation, if we can call it that, was dictated by the contents of my refrigerator. Ham and Swiss cheese are normally used to make these sandwiches, but that combination has been overdone in my kitchen and I wanted to make something that might garner more than tepid praise. I grabbed for heat that came in the form of pepper jelly and a Pepper Jack cheese that's been in my refrigerator long enough to develop a rind. The slivered apple was an afterthought, added to provide some contrast and a little texture to an otherwise "soft" sandwich. The combination worked well and I'll be making these sandwiches again. What is important here, however, is really not this particular sandwich, it's the thought that quesadillas, made with almost anything, make a great quick lunch for two people. So, make a mental note of that, take a peak in your fridge and grab whatever delights you, chop it fine, wrap it and throw it on the grill. You'll have a great meal in minutes and no left overs to deal with. If you'd like to give my crazy combo a try, here's the recipe.
Ham and Cheese Quesadillas...from the kitchen of One Perfect Bite inspired by Family Circle magazine
2 tablespoon apple based pepper jelly
2 8-inch whole wheat tortilla
1/2 cup shredded Pepper Jack, Monterey Jack or sharp white cheddar cheese
1/2 cup diced ham
8 thin slices Granny Smith apple, cut into julienne strips
1)Heat a grill or grill pan to medium. Spread 1 tablespoon pepper jelly on half of each tortilla. For each tortilla, scatter 2 tablespoons cheese on top of jelly, cover cheese with 1/4 cup ham and half the julienned apples. Top each with remaining cheese. Fold tortillas in half.
2)Grill tortillas on medium heat for 2 to 3 minutes per side, until cheese is melted and grill marks are present. Slice each into 2 or 3 wedges and serve. Yield: 2 servings.
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