Apple-Cheddar Quesadillas

Crispy, cheesy quesadillas get a pop of flavor from apples and sharp Cheddar cheese.

Ingredients

• 5 tablespoons honey mustard, divided

• 8 6-in. flour tortillas

• 6 ounces sharp Cheddar cheese, shredded (about 1½ cups)

• 2 Honeycrisp apples, thinly sliced (2½ cups)

• 5 tablespoons olive oil, divided

• 1 tablespoon plus 1 tsp. fresh lemon juice (from 1 lemon)

• ¼ teaspoon kosher salt

• 1 5-oz. pkg. fresh baby spinach

• 2 avocados, sliced (about 2 cups)

• ¼ cup roasted, salted pumpkin seeds (pepitas)

Directions

1. Spread 4 tablespoons mustard evenly over tortillas. Top half of each tortilla with 3 tablespoons cheese and a heaping 1/4 cup sliced apples. Fold tortillas in half.

2. Heat 1 tablespoon oil in a large non-stick skillet over medium. Add 4 quesadillas; cook, flipping once, until golden brown in spots and crisp, 2 to 3 minutes per side. Transfer to a plate and cover loosely with aluminum foil to keep warm. Repeat with 1 tablespoon oil and remaining quesadillas.

3. Whisk lemon juice, salt, and remaining 1 tablespoon mustard in a large bowl. Gradually whisk in remaining 3 tablespoons oil until dressing is well-combined. Add spinach, avocados, and pumpkin seeds to bowl with dressing; toss to coat salad. Serve with quesadillas.