Apple Cheddar Quesadillas

 

I decided to make these quesadillas to try something a bit different. We really liked these! The Fox preferred them without the apple slices, but everyone else loved them as is. 

Note that instead of honey mustard, I mixed some honey with Dijon mustard, and spread it with a light hand in the tortillas (maybe 1 or 2 teaspoons). I also used only one apple. This made about 4 servings. 

5 Tbsp. honey mustard, divided 

8 6-in. flour tortillas 

6 oz lactose-free sharp cheddar cheese, shredded (about 1½ cups) 

2 Honeycrisp apples, thinly sliced (about 2½ cups) 

5 Tbsp. olive oil, divided 

1 Tbsp. plus 1 tsp. fresh lemon juice (from 1 lemon) 

¼ tsp. kosher salt 

1 5-oz. pkg. fresh baby spinach 

2 avocados, sliced (about 2 cups) 

¼ cup roasted, salted pumpkin seeds (pepitas) 

Spread 4 tablespoons mustard evenly over tortillas. Top half of each tortilla with 3 tablespoons cheese and a heaping ¼ cup sliced apples. Fold tortillas in half. 

Heat 1 tablespoon oil in a large non-stick skillet over medium. Add 4 quesadillas; cook, flipping once, until golden brown in spots and crisp, 2 to 3 minutes per side. Transfer to a plate and cover loosely with aluminum foil to keep warm. Repeat with 1 tablespoon oil and remaining quesadillas. 

Whisk lemon juice, salt, and remaining 1 tablespoon mustard in a large bowl. Gradually whisk in remaining 3 tablespoons oil until dressing is well-combined. Add spinach, avocados, and pumpkin seeds to bowl with dressing; toss to coat salad. Serve with quesadillas.