Recipe: Gouda quesadillas from Rick Stein’s Cornwall
Recreate Rick’s Cornish gouda quesadillas with caramelised apples and onions recipe as seen on Rick Stein’s Cornwall.
A British take on quesadillas that makes a delicious quick lunch, combining caramelised apple with nutty gouda. The sharp salsa adds wonderful freshness.
- 15g butter
- 2 Cox’s or 1 large Braeburn apple, cored and cut into 12 slices
- 1 medium–large brown onion, finely sliced
- 1 tsp caster sugar
- 2 large white flour tortillas
- 175g Cornish gouda, grated
- Vegetable oil, for frying
- Freshy ground black pepper
For the salsa
- 2 large ripe tomatoes, seeds removed, finely chopped
- ½ red onion, finely chopped
- 1 green jalapeno chilli, seeds removed, finely chopped
- handful fresh coriander, chopped
- ½–1 lime, juice only
- ¼ tsp salt
- To make the salsa, mix together the ingredients in a bowl and set aside.
- Melt the butter in a frying pan and, when foaming, add the apple slices and onion and sprinkle over the sugar. Cook for 4–5 minutes over a medium heat, turning the apples once, until the apples and onions are softened, caramelised and golden. Season with freshly ground black pepper.
- Wipe a separate frying pan sparingly with a little oil to prevent sticking. Warm a tortilla, then cover half the tortilla with half the gouda. When melting, top with half the onion and apple mixture. Fold the other half of the tortilla over to form a semi-circle. Turn over using a fish slice or a palette knife and cook the other side for 2 minutes or so, until the cheese is melting and oozing. Transfer to a warm plate while you repeat with the second tortilla.
- Cut each tortilla in half and serve immediately alongside the salsa.
Image ©: BBC Food
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