Description
These Apple Cinnamon Breakfast Quesadillas are a sweet and satisfying twist on a savory classic, bringing the flavors of apple pie to the breakfast table. Crispy, butter-toasted tortillas are stuffed with warm spiced apples and an optional sweetened cream cheese filling that melts into pure deliciousness. Whether served as a quick morning treat or a fun dessert, these handheld bites are crispy on the outside, gooey on the inside, and ready in just 15 minutes.
Ingredients
The Base & Cooking
- 4 large flour tortillas
- 2 tablespoons unsalted butter (for frying)
The Apple Cinnamon Filling
- 2 cups prepared apple pie filling (or cooked cinnamon apples), finely chopped
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
The Cream Cheese Layer (Optional but Recommended)
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings
- Powdered sugar, for dusting
- Honey or Caramel sauce
- Whipped cream
Instructions
Make Cream Cheese Spread
In a small bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until completely smooth.
Prep Apples
Finely chop the apple pie filling into small pieces (this prevents lumps).
Mix
In a separate bowl, combine the chopped apples with the brown sugar, cinnamon, and nutmeg. Stir until evenly mixed.
Assemble
Spread: Apply a thin layer of the cream cheese mixture over one entire side of each tortilla. This acts as a delicious “glue.” Fill: Spread the apple mixture evenly onto one half of each tortilla (on top of the cream cheese). Fold: Fold the tortillas in half to form half-moons, enclosing the filling.
Cook
Melt the butter in a large skillet over medium heat. Fry: Place the quesadillas in the skillet (work in batches if needed). Toast: Cook for 2–3 minutes per side, pressing down gently with a spatula, until the tortillas are golden brown and crisp and the filling is warm.
Serve
Transfer to a cutting board and let cool for a minute. Slice: Cut into wedges. Top: Dust with powdered sugar or drizzle with caramel/honey. Serve warm.
Notes
The “Chop” Factor: Finely chopping the apple filling is the most important step. Large chunks of apple make the quesadilla lumpy and hard to flip, often resulting in the filling sliding out. Small pieces ensure a flat, crisp quesadilla.
Heat Control: Keep your heat at medium. If the pan is too hot, the tortilla will burn before the cream cheese melts and the apples heat through.
Fresh Apple Sub: If using fresh apples instead of pie filling, you must cook them first. Sauté diced apples in butter and cinnamon until soft before adding them to the quesadilla. Raw apples won’t cook in the short time it takes to toast the tortilla.
Batch Cooking: If cooking in batches, add a little fresh butter to the pan for the second round so every quesadilla gets that golden, buttery crust.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast / Dessert
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 Quesadilla
- Calories: 380
- Sugar: 24g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: apple pie quesadillas, breakfast quesadilla recipe, cinnamon apple recipes, sweet quesadillas, easy breakfast ideas, dessert quesadillas, kids breakfast