Prep 15 mins
Cook 15 mins
Serve these after your next Mexican meal for a sweet treat. If you don't want the sugar coating on the outside just sprinkle the mixture on the inside.
- 5 jonathan apples, large size (about 5 ounces each)
- 1⁄4 cup granulated sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 cup butter (1/2 stick)
- 10 flour tortillas (6-inch)
- caramel ice cream topping
- whipped cream (optional)
- chopped almonds (optional)
- Peel, core and thinly slice apples.
- Place in a pan with 1 tablespoon of water, cover and cook until just soft, stirring occasionally.
- Combine sugar and cinnamon in small bowl.
- Melt butter in large skillet over medium-low heat and heat each tortilla until golden.
- Sprinkle heated side of tortilla with cinnamon-sugar mixture and keep warm.
- Place tortilla uncooked-side-up on cutting board and top with cooked apples.
- Fold over and cut in half.
- Place on serving plate.
- Drizzle with caramel topping and top with whipped cream and almonds.
- If you are using your quesadillas maker omit the butter.
- Add sugar and cinnamon to the cooked apples and sandwich between to tortillas.
- Cook until lightly brown cut and serve.
The flavor of these quesadillas was very good. I made the apples ahead of time then the recipe went together very quickly. They were a little hard to eat, as they are too messy to eat with you hands, but a little hard to cut - and the filling squirts out. We enjoyed them all the same. Made for My Three Chefs - Fall 09