Quesadillas with Ontario Apple Salsa
Preventing cell damage and memory loss never tasted so good! The sweet and sour Ontario apple salsa not only provides a tasty crunch to the quesadillas but also packs a punch of vitamins and nutrients proven to aid in concentration and memory loss. Add some whole wheat tortillas and grilled steak for an extra boost in this brain worthy recipe.
Makes 4 quesadillas.
Chef Tip: Substitute grilled chicken instead of steak.
Variety Tip: For best results, use Ontario Empire or Gala apples.
Ingredients
| Salsa: | ||
| 1 | tart Ontario apple, cored and cubed | 1 |
| juice from 1/2 fresh lime | ||
| 1/2 tsp | Tabasco jalapeno sauce | 2 mL |
| 1/2 cup | sweet red onion, minced | 125 mL |
| 3 tbsp | fresh Italian parsley, minced | 45 mL |
| 1 tbsp | apple cider vinegar | 15 mL |
| 1/2 cup | fresh fennel, diced | 125 mL |
| pinch of salt & black pepper | ||
| Quesadillas: | ||
| 2 cups | baby arugula (or watercress) | 500 mL |
| 2 tbsp | extra virgin olive oil | 30 mL |
| 8 | whole wheat tortillas (recommended: 100% whole wheat roti) | 8 |
| 1 cup | shredded aged white cheddar cheese | 250 mL |
| 6 oz | grilled steak (to preferred doneness), sliced into thin strips | 175 g |
| 1 cup | light sour cream (optional) | 250 mL |
Directions
If using oven, preheat on Broil at 400°F (200°C).
Salsa:
In a mixing bowl, combine apples and lime juice. Add jalapeno sauce, onion, parsley, vinegar, fennel and salt and pepper, mix thoroughly. Refrigerate for 20 to 30 minutes prior to use, to allow flavours to blend.
Quesadillas:
In a small bowl, mix arugula with oil and set aside. Use two tortillas for each quesadilla. Lightly brush the tortillas on one side with olive oil. Place four tortillas, oiled side down on a cookie sheet lined with parchment paper and lightly sprinkle each one with 2 tbsp (30 mL) of cheese. Add approximately 1/2 cup (125 mL) of arugula followed by 4 to 6 steak slices and 1 tbsp (15 mL) of apple salsa to each. Top each with up to 2 tbsp (30 mL) of cheese followed by a second tortilla, this time with the oiled side up.
Place under the broiler, or on a grill at med-low heat, for just a few minutes or until the tortilla becomes golden brown (watch carefully, these can burn very easily if ignored). Wearing oven mitts, use a large spatula to flip the quesadillas under the broiler or on the grill and cook for another few minutes until golden brown.
Transfer the cooked quesadillas to a cutting board and cut into quarters with a pizza slicer. Serve with additional salsa and light sour cream (optional).
Per serving:
(1/2 quesadilla): 324 calories, 16 g fat, 5 g saturated fat, 29 mg cholesterol, 645 mg sodium, 33 g carbohydrates, 6 g fibre, 16 g protein. % RDI: 15% calcium, 15% iron, 2% vitamin A, 10% vitamin C.
