10 to 15 minutes
2 small Granny Smith apples, peeled and cored
2 teaspoons fresh lemon juice
2 teaspoons sugar
1/2 teaspoon ground cinnamon
8 ounces cream cheese, softened
1/4 cup powdered sugar
3 tablespoons butter
1/4 cup chopped pecans
6 homestyle flour tortillas
3/4 cajeta or caramel topping
Chop apples coarsely; toss with lemon juice, sugar and cinnamon in a l
arge bowl. Combine cream cheese and powdered sugar in a separate large
bowl. Set aside.
Heat 1 tablespoon butter in a large nonstick skillet over Medium-High
heat. Sauté apples and pecans about 5 minutes or until apples are tend
er. Remove from heat and stir into cream cheese mixture. Return skille
t to heat.
Melt 1 teaspoon butter in skillet; tilt skillet to spread butter. Plac
e 1 tortilla in skillet; turn to coat both sides. Heat tortilla 30 to
60 seconds, turning as needed to prevent burning, until tortilla is sl
ightly crispy. Remove skillet from heat. Spoon one-sixth apple-cream c
heese mixture (about 1/3 cup) down center of tortilla. Fold tortilla i
n half. Press lightly with spatula to close. Place quesadilla on a bak
ing sheet in a Low oven, uncovered, to keep warm.
Repeat step #3 to make 5 more quesadillas. Reduce heat under skillet t
o Medium or move skillet on and off heat, as needed, to prevent burnin
Serve quesadillas warm and drizzled with cajeta or caramel topping.
No Nutritional Information Available