I just want to warn you: we went to the Valley and picked 20 pounds of apples a few weekends ago, so you should really prepare yourself for a litany of apple recipes. And a lot of them contain pig in some form: I mean, is there anything that goes together more naturally than a pork chop and applesauce? Or, as I’ve discovered – and you will too – pulled pork and apples?
Hint: No. The answer is no. Nothing goes together better than pigs and apples. Except for maybe pumpkin pie and whipped cream. White chocolate and peanut butter. Peas and carrots. Watermelon and feta. Wine and cheese. Pears and prosciutto. Okay, but anyways, you get the gist.
This recipe is an amalgamation of two standards in our household: my pulled pork recipe – which I make so often throughout the winter, usually in my Crock Pot, that we hardly ever go more than two or three weeks without it – and my homemade tortilla recipe, which are pretty quick and easy to put together, and will make you swear you’ll never touch another store-bought tortilla again.
To make these, just layer pulled pork, thinly sliced apples, and a pile of grated cheese between two tortillas and bake at 400F until the cheese is melted and the edges of the tortilla begin to brown. Pull your quesadilla out of the oven, slice it up, and serve it with cinnamon-dusted sour cream for dipping.
These quesadillas are simple enough to throw together for a weeknight meal or a weekend lunch, but special enough to make you want to pour a glass of white wine and savour every bite.