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 large 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 tender. Remove from heat and stir into cream cheese mixture. Return skillet to heat.
Melt 1 teaspoon butter in skillet; tilt skillet to spread butter. Place 1 tortilla in skillet; turn to coat both sides. Heat tortilla 30 to 60 seconds, turning as needed to prevent burning, until tortilla is slightly crispy. Remove skillet from heat. Spoon one-sixth apple-cream cheese mixture (about 1/3 cup) down center of tortilla. Fold tortilla in half. Press lightly with spatula to close. Place quesadilla on a baking sheet in a Low oven, uncovered, to keep warm.
Repeat step #3 to make 5 more quesadillas. Reduce heat under skillet to Medium or move skillet on and off heat, as needed, to prevent burning.
Serve quesadillas warm and drizzled with cajeta or caramel topping.
No Nutritional Information Available