Apple Pancetta Breakfast Quesadilla
Yield 2 large quesadillas, each cut into 4 triangles
Prep Time 10 minutes
Total Time 15 minutes
- 2 large flour tortillas
- 1/3 cup sharp cheddar cheese
- 4 oz pancetta
- 1 cup apples (recommend Fuji), peeled and diced
- ¼ cup Nature Nate’s pure honey
In a cast iron skillet, add the pancetta, and cook on medium-low heat until crispy, about five minutes. Drain the pancetta on paper towels, and remove the fat from the pan, except for one tablespoon. Return the pan to the heat, and add the apples and honey. Sauté until the apples are softened, about five minutes. Place the filling in a bowl, and wipe down the skillet.
Place a tortilla in the pan, and sprinkle half of the cheddar cheese evenly across the entire tortilla. Spread half of the apple filling on one-half of the tortilla. Once the cheese starts to melt, fold the tortilla in half, and cook until the edges of the tortilla begin to crisp and the cheese is melted. Transfer to a cutting board, and cut into four equal triangles. Repeat with the other tortilla.