Ingredients
Scale
- 2 large flour tortillas (8-inch)
- 2 medium apples (Granny Smith or Honeycrisp), thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons caramel sauce (store-bought or homemade)
- 2 tablespoons softened cream cheese (optional, for extra richness)
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Sauté the Apples: Place a medium skillet over medium heat and melt one tablespoon of butter. Add the thinly sliced apples, brown sugar, and cinnamon. Sauté the apples for 4 to 5 minutes until they are tender and coated in a light syrup. Remove them from the pan and set aside.
- Prepare the Tortillas: Wipe the skillet clean and return it to the heat. If you are using cream cheese, spread a thin layer on one side of each tortilla. This acts as a delicious “glue” to hold the ingredients together.
- Assemble the Quesadillas: Place one tortilla in the skillet. Arrange the sautéed apples evenly over one half of the tortilla. Drizzle the caramel sauce over the apples and sprinkle with chopped nuts if desired. Fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook Until Golden: Melt the remaining tablespoon of butter in the pan around the quesadilla. Cook for 2 to 3 minutes on each side over medium-low heat. You want the tortilla to be golden brown and crispy while the inside becomes warm and gooey.
- Slice and Serve: Remove the quesadilla from the pan and let it sit for one minute so the caramel sets slightly. Slice into wedges and serve immediately while warm.
- Cook Time: 20 minutes
- Diet: Vegetarian