Smoked apples, bacon, smoked gouda, and grilled onions make for a perfectly savory/sweet combination. Dipped in homemade bbq sauce, these quesadillas are the perfect snack for your next fall gathering.
Makes two quesadillas
- Ingredients -
1 cup water
1/4 cup brown sugar
1 tablespoon salt
4 slices bacon
1/2 red onion, sliced
1/4 cup smoked gouda, shredded
(2) 12-inch flour tortillas
Homemade BBQ Dipping Sauce
1/4 cup molasses
3 dashes Tabasco
3 tablespoons apple cider vinegar
1/2 teaspoon coarse ground black pepper
- Tools -
Use your Apple Peeler to slice and core your apples (peeling them is optional).
Place them into a Vacuum Sealer Bag or Canister and pour in the brine. Let brine for at least 4 hours. If not using a Vacuum Sealer, allow them to brine at least overnight.
Preheat your Smoker to 200. Smoke the brined apples at 200 for 45 minutes.
Fry the bacon until crispy in a large skillet. Remove bacon from pan, reserving the grease. Fry the red onions in the grease over medium heat until soft, then remove the onions. Place a tortilla into the pan, then sprinkle with half of the smoked gouda. On one half, layer on half of the smoked apples, crumbled bacon, and onions. Use a spatula to fold over the quesadilla. Allow to brown for a minute, then flip and brown the other side. Remove from the pan and repeat for the other tortilla.
Slice and serve.