Description
Start your day on a sweet and savory note with these Apple Cinnamon Breakfast Quesadillas!
Ingredients
Scale
- 2 medium apples (Granny Smith or Honeycrisp), cored and thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar (or maple syrup for a healthier option)
- 4 large flour tortillas
- 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1 cup cream cheese, softened (for spreading)
- 2 tablespoons unsalted butter (for cooking)
Instructions
- Begin by preparing your apples. Take your thinly sliced apples and place them in a large mixing bowl. Drizzle the fresh lemon juice over the apples to add a bright flavor and prevent browning. Next, sprinkle the ground cinnamon and brown sugar over the apples. Toss everything together gently, ensuring that each apple slice is well coated. Let the mixture sit for about 10 minutes—this allows the apples to absorb the flavors of the lemon, cinnamon, and sugar, resulting in a delicious filling.
- Once your apple mixture has rested, it’s time to assemble the quesadillas. Spread a generous layer of cream cheese on one side of each tortilla. On one half of the tortilla, place a portion of the cinnamon apple mixture. For an extra cheesy bite, top the apples with a satisfying handful of shredded cheddar cheese. Carefully fold the tortilla in half over the filling, creating a semicircle. Repeat this process until all tortillas are prepared.
- Heat a large skillet over medium heat and add one tablespoon of unsalted butter. Once the butter has melted and begun to bubble, carefully place two quesadillas in the skillet (you can also cook one at a time if your skillet is small). Cook each quesadilla for about 2-3 minutes on one side until the tortilla turns golden brown. Use your spatula to flip them over and cook the opposite side until it, too, is golden brown and the cheese is melted. If needed, add a little extra butter for the second round of cooking. Remove the quesadillas from the skillet and let them cool slightly before cutting them into wedges, then repeat the process with any remaining tortillas and filling.
Notes
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
Nutrition
- Calories: 350 kcal
- Sodium: 550 mg
- Protein: 10 g