Apple Pie Breakfast Quesadilla Recipe
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 large flour tortillas (whole wheat or gluten-free also work well)
- 1 large Granny Smith apple, peeled and thinly sliced
- 1 tablespoon unsalted butter (for sautéing)
- 1 tablespoon brown sugar or maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons cream cheese, softened (or almond butter for a nutty twist)
- 1 tablespoon butter or cooking spray (for the pan)
- Optional: A pinch of salt to balance the sweetness
Instructions
- In a medium skillet over medium heat, melt one tablespoon of butter. Add the thinly sliced apples, brown sugar, cinnamon, and nutmeg. Sauté the mixture for 5 to 7 minutes, stirring occasionally, until the apples are tender and coated in a light caramel syrup. Remove from heat and set aside.
- Lay the flour tortillas flat on a clean surface. Spread two tablespoons of softened cream cheese or nut butter evenly across one half of each tortilla. This acts as the “glue” that holds the apple filling in place while adding a rich, creamy texture.
- Divide the warm cinnamon-apple mixture between the two tortillas, placing the apples directly on top of the cream cheese layer. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently to seal it.
- Wipe out the skillet used for the apples and add a small amount of butter or cooking spray over medium heat. Place the folded quesadillas in the pan. Cook for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy, and the filling is heated through.
- Transfer the hot quesadillas to a cutting board. Let them rest for one minute so the filling sets slightly, then use a pizza cutter or sharp knife to slice each half-moon into three wedges. Serve immediately while warm.