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   Kat's Apple Carmel Quesadillas                  

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 non-stick skillet over Medium-High heat. Saute 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

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