Smoked Apple Quesadillas

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Recipe - Smoked Apple Quesadillas

From the Weston Kitchen


Makes two quesadillas 

  • 2 apples
  • Apple Brine
  • 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


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.

  1. Use your Apple Peeler to slice and core your apples (peeling them is optional).
  2. Place them into a Vacuum Sealer Bag 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.
  3. Preheat your Smoker to 200. Smoke the brined apples at 200 for 45 minutes.
  4. 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.
  5. Slice and serve.

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