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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Bacon Apple Quesadilla

This time I am keeping it simple,but just as delicious as more complicated recipes. Your choice of apples is a personal decision. I will tell you I made 3 different versions. Using Mac apples, Granny Smith and Asian pears, each with different levels of sweetness. My favorite? The Asian pear because it wasn't as sweet as the Mac apple and it cooked better than the hard Granny Smith. The flavor and saltiness of the bacon and cheeses along with the spiciness of the capicola, not to mention the gooey mozzarella, was just the perfect, quick lunch.


For 3 people


  • 3 flour tortilla shells
  • 6 cooked bacon slices, crumbled
  • 4 oz. diced capicola ham
  • 1 -2 apples of your choice
  • 1 cup Cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • Nonstick cooking spray

Bacon Apple Quesadilla Directions

    Peel, core and shred the apples on the large holes of a grater. Place in a large bowl with both cheeses, blending well. Spray one side of each of the tortilla shells and place one in a large skillet. Place a quarter of the apple/cheese mixture onto one half of the tortilla shell. Top with a quarter of the crumbled bacon and capicola. Fold tortilla in half, pressing down firmly. Turn heat to medium and cook quesadilla for about 4-5 minutes per side, or until well browned and the cheese has melted. Remove to a cutting board while continuing with remainder of tortilla shells and filling. Cut each hot quesadilla into quarters to serve warm.