Apple Cinnamon Breakfast Quesadillas with Cream Cheese Filling (Print version)
Crisp breakfast quesadillas filled with warm cinnamon apples and a smooth vanilla cream cheese layer.
# Ingredients:
For the cream cheese filling
01 -
4 oz (115 g) cream cheese, softened
02 -
2 tablespoons powdered sugar
03 -
1/2 teaspoon vanilla extract
For the cinnamon apples
04 -
2 medium firm apples, peeled if desired, diced small
05 -
1 tablespoon unsalted butter
06 -
2 tablespoons packed brown sugar
07 -
1 teaspoon ground cinnamon
08 -
1/8 teaspoon ground nutmeg
09 -
1 teaspoon lemon juice
10 -
Pinch of fine salt
For assembly
11 -
4 medium flour tortillas, 8-inch
12 -
1 tablespoon unsalted butter, divided, for the skillet
13 -
Powdered sugar, honey, or caramel sauce for serving, optional
# Instructions:
01 -
Beat the softened cream cheese, powdered sugar, and vanilla until smooth and spreadable. Set aside while you cook the apples.
02 -
Melt 1 tablespoon butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt. Cook for 5-7 minutes, stirring often, until the apples are tender and the juices look syrupy.
03 -
Warm the tortillas for a few seconds in a dry skillet or microwave so they fold without cracking.
04 -
Spread cream cheese filling over one half of each tortilla. Spoon the warm apple filling on top, leaving a small clean border. Fold the tortillas closed.
05 -
Melt a little of the remaining butter in a nonstick skillet over medium heat. Cook the quesadillas for 2-3 minutes per side, pressing gently, until golden and crisp.
06 -
Let the quesadillas rest for 1 minute, then slice into wedges. Serve warm with powdered sugar, honey, or a light drizzle of caramel if desired.
# Good to know:
01 -
Best served warm right after toasting.
02 -
Apple filling can be made 1 day ahead and refrigerated.
03 -
Nutrition is an estimate per serving without optional toppings.