Ingredients
Equipment
Method
- Melt 1 tbsp butter in a medium skillet over medium heat. Add diced apples and cook for 3-4 minutes until they begin to soften. Stir in brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes more, until apples are tender and the sauce has thickened. Remove from heat.
- Lay tortillas flat. Spread softened cream cheese over each tortilla. Spoon the apple filling over one half of each tortilla.
- Fold the empty half of each tortilla over the filling. Melt a small amount of butter in a large non-stick skillet over medium heat. Place one or two quesadillas in the pan.
- Cook for 2-3 minutes per side until the tortilla is golden brown and crispy. Repeat with the remaining quesadillas.
- Let cool for a minute before slicing into wedges and serving immediately.
Nutrition
Notes
Best Apples to Use: Firm, crisp apples like Honeycrisp, Gala, Braeburn, or Granny Smith work best as they hold their shape well when cooked.
Make-Ahead Tip: You can prepare the apple filling up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble and cook the quesadillas just before serving for the best crispy texture.
Make-Ahead Tip: You can prepare the apple filling up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble and cook the quesadillas just before serving for the best crispy texture.