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Mary Anne here. At Feast on the Cheap, we’ve written our fair share about enjoying breakfast for dinner. And Mariel realized recently that when I broke out the pancake batter for our night-time repast when she was just a little girl, it was more an act of…ummm…laziness, rather than altruistic, motherly benevolence. Busted by my brood, once again!
But what I haven’t shared is my own mom’s penchant for dishing up leftover desserts for breakfast! Now that was a real sweet treat when my sibs and I were tiny tots, and borne not out of slothfulness, but Mom’s own childhood southern traditions, as well as her gi-normous sweet tooth! This past week I’ve been craving Mom’s Apple Pie, but as my bathroom scale tipped in the wrong direction, I couldn’t find a single justification for baking a big old pie just for not-so-little-old me. And so…ta-da! A dessert for dinner was born – my very own whimsical spin on apple pie with a south of the border twang!
Apple Pie spiced with cinnamon, and ginger and then topped with a wedge of sharp cheddar is the quintessential culinary American classic. To create a dinner-worthy alternative, my apple salsa is comprised of many of the pie’s components. I expanded on the flavor and texture by adding sweet, chewy dates and dried figs to the tart, crisp apples. I wanted a mild cheese for the actual quesadilla, (although I suspect cheddar has its place here) and opted for melted montrachet topped with crunchy, chopped walnuts. My combo unquestionably takes Mom’s Apple Pie to a whole new level and now you too can have dessert for dinner. Ole!
Print This Recipe
Montrachet and Walnut Quesadillas with Apple, Fig, and Date Salsa
Makes 6
Note: This doubles as an appetizer when the wedges are cut into eighths instead of quarters.
Tip: Set the oven rack in the middle, so that the quesadillas remain soft on the bottom.
Ingredients:
For the salsa:
2 small Granny Smith or northern Spy apples, diced – $1.04
1 cup dried Mission figs, diced – $2.99
8 fresh Medjouldates, pitted and diced – $2.29
3 Tablespoons fresh cilantro, chopped – $0.99
½ Teaspoon ground cinnamon – stock
¼ Teaspoon ground nutmeg – stock
3 Tablespoons fresh squeezed lemon juice – stock
1 Tablespoon honey – stock
For the Quesadillas:
12 medium wholewheat tortillas (about 6” in diameter) – $2.89
½ lb. Montrachet cheeses, softened at room temperature – $6.99
1¼ cups chopped walnuts – stock
Grand Total Assuming Well-Stocked Pantry: $17.89
Total Per Serving: $2.98
Directions:
1. Preheat oven to 500 degrees. Line your largest cookie sheet (or prepare in 2 batches) with tin foil. Spray or lightly oil the foil and set aside.
2. Using a medium-size mixing bowl, combine the salsa ingredients, stirring well to combine. Set aside.
3. Place half of the tortillas on the prepared cookie sheet(s). Divide the Montrachet cheese between the tortillas, spreading evenly to about ½ inch from the edges.
4. Sprinkle the walnuts over the cheese. Top with the remaining tortillas. Cover with tin foil and bake for 10 minutes until the cheese is melted.
5. Transfer to a cutting board and cut into wedges. Scoop salsa over the wedges.
That apple fig date salsa sounds incredible, perfect for fall!
Like a day in the orchard! Thanks for stopping in 🙂
These are gorgeous and look delicious!
Thanks! The leftovers were great, too, which kind of surprised me. The apples stayed crisp and i ate the salsa all week!
oh these are calling my name. Great ingredient combination
🙂
Beautiful, healthy & delicious is a tough combo to beat!
Thanks, Jeff!
Just found your site through Dessert for Two! This is such an adorable idea, both the Mother-Daughter and the budget cooking! I started paying attention to what I spend when I cook at home, and it’s rarely more than 3 dollars a serving! So.Worth.It! I made a quesadilla on my site with goat cheese, caramelized onions, and spinach in it, this salsa would have been perfect to finish it with! Such a clever idea!
Caramelized onions are absolutely one of my most favorite additions to almost anything. your quesadilla sounds terrific without any further garnish. We’re thrilled you found us and we’ll be dropping in to view your recipes! Love finding new sites – so much fun! Look forward to dropping in on SitDown…!! (love the name, BTW. Reminds me of my own childhood. And it was always the peas! 🙂
Breakfast for dinner, dessert for breakfast…whew, I’m not the only one who is lazy, errr I mean, likes to mix it up. I would eat this for breakfast, lunch, dinner, dessert, snack….
We always love your comments, Rhonda. I cracked up – and so who said lazy is bad?? We’re just creative, right? Happy weekend (almost!) M&M
This looks delicious, great flavor combination! Happy Cooking!
And happy cooking to you, too! I love the fall produce, so I’m psyched to get into my kitchen this weekend. Have fun and please let us know what’s cooking in your kitchen!
This looks absolutely heavenly! Talk about a great combination of flavors!
Thanks!
If you can get cook tortillas, there are an infinite number of quesadilla recipes that make for great, quick dinners. Heck, we’ll spread peanut butter, yogurt, and granola on one and have ’em for breakfast. Lucky out here in these parts, too many folks making them. Have fallen in love with a corn/wheat mix … whole grain flavor but still flexible for folding. Will definitely try this one asap! Cheers!
PB, yogurt, and granola – now that’s a heavenly quesadilla anytime- anywhere-any season! While you make mine, asap, I’ll be making yours! 🙂
Looks heavenly — I had to do a double take because just unearthed a recipe from one of last year’s cooking mags I tried this past weekend — yes, an apple based quesadilla and an apple slaw. No dates or figs. If this one is anything like what we sampled, it’s delicious!
And i thought I was so original! Well, just like a story plot – there’s only just so many (7, to be precise) and then we all spin our own tale! Wonderful to hear from you and please feel free to ask any question anytime. So happy you stopped by. Cheers!
I love making quesadillas! Great flavors here!
Thanks so much, Maria!
A little sweet, a little salty – this is my kind of appetizer (or breakfast). And I’m hear to confess that I regularly bust out the pancake and waffle batters for dinner.
And it was my dinner ALL week! Loved every bite and thrilled that the salsa held up. Thanks so much for writing!
Breakfast is absolutely the best time for dessert! These would be great – dates, cheese and walnuts are a perfect match!
I know, right? I think mixing up meals is so much fun, and none more so than dessert anytime!
Apple, fig and date salsa sounds absolutely heavenly! I cannot wait for fig season.
Have a super day.
🙂 Mandy
So good to hear from you, Mandy. I guess you must be gearing up for summer as we brace ourselves for winter! Lucky, lucky you!!
Just discovered your website and loving it!!! So many things I want to give a try and I love how cheap healthy food can me, people always think the opposite. Thank you for your passion.
Just the right ingredients for a healthy mood food. & tres delivious!
So glad you found us, Andrina! And you’re right – great food does not have to break your bank. Please feel free to ask any questions or offer any suggestions. We’re on a wide open road in this journey and just love feedback! Best, M & M
Oh MY this salsa looks amazing! I just found your website through SRC…love it!
I’m hosting a link party and I would love it if you would drop by Jane
Deere and link up to Fusion Fridays with your favorite or most recent recipes, handmade crafts, diy projects, tips & tricks, and how to’s! { open through Wednesday! }
Jane Deere
Wow, this looks fabulous, and so creative as well. Bravo! …Susan
Great to hear from you, Susan. Hope you had a good weekend!
Lovely, as always. Looks delicious.
@Sam. Thank you so much! Have a wonderful weekend.