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Apple Quesadillas with Cabbage Salad recipe and lesson plan

Apple Quesadillas with Cabbage Salad recipe and lesson plan

Yield: 20


  • Whole wheat tortillas
  • 16-24 oz. cheddar or monteray jack cheese (grated)
  • 10 local apples
  • 1 head local red cabbage
  • 4 carrots (grated)
  • 1 bunch cilantro
  • Salt and pepper


  1. Wash the cabbage, apples, and carrots.
  2. Core and peel the apples. Cut them into smaller pieces and put all of the pieces into the medium bowl.
  3. Spread 1/4 cup of cheese and two or three apple slices over 1/2 of a tortilla. Fold the tortilla over the cheese in half and place it on a tray or cookie sheet.
  4. Put several tablespoons of butter into the saute pan or griddle over medium heat. Add the quesadillas and cook until the cheese is melted
  5. Remove quesadillas from heat and place back on the trays. Cut the tortillas in half after they have cooled.
  6. Cut the cabbage into small pieces. Put the chopped cabbage into a large bowl.
  7. Add the grated carrots to the large bowl with the cabbage.
  8. Using your fingers, remove cilantro leaves from the stems and rip the cilantro into very small pieces. Add cilantro to the cabbage mixture.
  9. Stir the cabbage mixture.
  10. Top each quesadilla with the cabbage salad.
  11. Enjoy!

The lesson plan includes step-by-step instructions for cooking this recipe in the classroom, curriculum connections, and related books to read.



Books to Read

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