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.
DINE IN WITH STEIN’S AT HOME
Our Stein’s at Home menu boxes bring fresh Cornish seafood and Rick’s classic dishes straight to your door to enjoy at home. Available for delivery across the UK every Wednesday, Friday and Saturday.