Gouda quesadillas with caramelised apples recipe
 A British take on quesadillas that makes a delicious quick lunch, combining caramelised apple with nutty gouda. The sharp salsa adds wonderful freshness. 15g/½oz butter2 Cox’s or 1 large Braeburn apple, cored and cut into 12 slices1 medium–large brown onion, finely sliced1 tsp caster sugar2 large white flour tortillas175g/6oz Cornish gouda, grated vegetable oil, for fryingfreshy ground black pepper 15g/½oz 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/6oz Cornish gouda, grated vegetable oil, for frying freshy ground black pepper 2 large ripe tomatoes, seeds removed, finely chopped ½ red onion, finely chopped 1 green jalapeno chilli, seeds removed, finely chopped handful fresh coriander, chopped½–1 lime, juice only¼ tsp salt 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 Method 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. To make the salsa, mix together the ingredients in a bowl and set aside. 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. 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. 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. Cut each tortilla in half and serve immediately alongside the salsa.