Chicken Apple Quesadilla

i love happy accidents

This one is for sure the result of a happy accident. I’ve actually had this recipe for several years, and I completely forgot about it until the other night when my friend who was visiting mentioned it because she felt like it was the weirdest combinations of flavors that paired together really well.

She isn’t wrong. It looks weird on paper, but once everything is together in the quesadilla, it all really works. I remember coming up with this one after the hubby and I went wine tasting in Napa. I felt like this was something that could have been served at a winery with some awesome white wine. It feels a little fancy while not being too fancy because you get to dip it in BBQ sauce.

The key is that you have to have gouda cheese because the smokey flavor pairs well with the grilled chicken and you have to have green apples, not red, because they have a slight bite so it’s not too sweet.

Regardless, it’s a good one to have in your back pocket if you need to make something semi-fancy for dinner or if you’re just feeling like you want some finger food, adult style.

Chicken Apple Quesadilla

Prep time: 15 minutes

Cook time: 30 minutes

3 boneless, skinless chicken breasts

1 green apple

2 cups shredded gouda cheese

4 tortillas

salt and pepper to taste

1 cup your favorite BBQ sauce

Preheat the broiler on your oven and turn on your BBQ. Salt and pepper both sides of your chicken, and grill until cooked, flipping halfway through (it should be around 10 minutes on each side). Place aside.

Grab your cookie sheet, line it with tin foil and non stick spray, and get your tortillas. I prefer to fold my tortillas in half before I stick them on the cookie sheet so I can see where each fold is going to go, and then I layer the cheese and apple on one half.

Chop your chicken into strips and place on top of the cheese and apple and then fold the tortilla in half. Place under the broiler for 10 to 15 minutes or until the cheese is melted, checking halfway through so the tortilla doesn’t burn.

Serve with around 1/4 cup of BBQ sauce for dipping and enjoy!