Mexican · 25 min
Cheddar, Apple & Onion Quesadilla with Arugula-Radish Salad
- 25 min
- 2–6 servings
- 699 kcal / serving
A warm, savory quesadilla filled with cheddar, apples, and onions beside a bright arugula-radish salad. The mix of melted cheese and crisp toppings makes weeknights easy and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- ½ (5 oz) pkgbaby arugula
- ½ (8 oz) blockcheddar cheese
- 1Granny Smith apple
- 2large flour tortillas
- ½ bunchradish
- ½ mediumyellow onion
- Granny Smith apples
- avocados
- yellow onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt, white wine vinegar
Cookware
chef's knife · colander · cutting board · grater · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- ½ (5 oz) pkgbaby arugula
- 1Granny Smith apple
- ½ bunchradish
- ½ mediumyellow onion
- Granny Smith apples
- avocados
- yellow onions
Dairy, eggs & chilled
- ½ (8 oz) blockcheddar cheese
Bakery & bread
- 2large flour tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cheddar cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
| Granny Smith apple | 1 | ||
| large flour tortillas | 2 | 4 | 6 |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| Granny Smith apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Warm a large skillet over medium heat.
- Slice the onion thinly and set aside while the pan heats.
- When the skillet is hot, drizzle in a little oil and cook the onions with salt and pepper, stirring occasionally until they turn soft and golden, about 6–7 minutes; remove from heat.
- Core and thinly slice the Granny Smith apples.
- Coarsely grate the cheddar cheese.
- On each tortilla, layer some onions, apples, and cheese on one half; fold the tortillas over to seal.
- Wipe the skillet, return to medium heat, and add a light coating of oil. Cook the quesadillas until the cheese melts and the tortillas are golden, about 2½–3 minutes per side; transfer to a plate.
- Whisk together oil, white wine vinegar, Dijon mustard, salt, and pepper in a bowl to make the dressing; add radishes and toss.
- Halve and pit the avocado, scoop out the flesh, then dice and add to the salad with the arugula; toss to combine and season to taste.
- Cut each quesadilla into wedges and serve with the arugula-aradish salad on the side.
Two tips
- Prep the onion and apple ahead for quicker assembly; store sliced components in the fridge.
- Swap the arugula for spinach or use leftover apple slices to vary the salad
Nutrition per serving
- Calories
- 699 kcal
- Protein
- 22 g
- Carbs
- 56 g
- Fat
- 45 g
- Fiber
- 9 g
- Sodium
- 829 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.