These delicious smoked gouda quesadilla wedges are served with a fresh apple-walnut salsa.

Smoked Gouda Quesadillas with Apple Walnut Salsa

Apple-Walnut Salsa:
1/2 cup walnuts
1 Granny Smith apple, finely chopped
1 celery rib, finely chopped
1 scallion (green onion), thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and pepper, to taste

 

Quesadillas:

4 (10-inch) flour tortillas
1 tablespoon olive oil
1 cup (4 ounces) grated smoked Wisconsin Gouda
1 scallion (green onion), thinly sliced

1. For the Apple-Walnut Salsa: Preheat the oven to 375°F (190°C). In a baking pan toast the walnuts in the middle of oven until golden, about 7 minutes. Cool and finely chop the walnuts.
2. In a bowl, combine the apple, celery, scallion, walnuts, olive oil, lemon juice, and salt and pepper to taste.
3. For Quesadillas: Preheat the broiler.
4. Brush one side of each tortilla with olive oil. Arrange 2 tortillas, oil-side down, on a baking sheet. Sprinkle the tortillas with the Smoked Gouda and scallion and top with the remaining tortillas, oil-side up.
5. Broil the quesadillas until golden, 1 to 2 minutes. Carefully flip the quesadillas and broil the second side until golden, 1 to 2 minutes longer.
6. Cut each quesadilla into quarters.
7. Serve quesadilla wedges with the Apple-Walnut Salsa.

Makes 2 servings.

Adapted recipe courtesy of Wisconsin Milk Marketing Board, Inc.