Apple Cinnamon Breakfast Quesadillas

Apple Cinnamon Breakfast Quesadillas are a sweet, crispy, and comforting twist on the traditional savory quesadilla. Filled with warm spiced apples and melty cheese (or cream cheese), and cooked until golden and crisp, they make a perfect morning treat. Whether I enjoy them as a weekend breakfast or a cozy snack, these quesadillas bring together everything I love about fall flavors in a simple package.

Why You’ll Love This Recipe

I love how quick and versatile these breakfast quesadillas are. They’re sweet without being too sugary, and the combination of soft, cinnamon-spiced apples with the crunch of a toasted tortilla is so satisfying. I can keep the ingredients simple or get creative with add-ins like chopped nuts, cream cheese, or a drizzle of maple syrup. Plus, it’s all done in under 20 minutes, which is perfect for busy mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flour tortillas (medium or large)

• Apples (peeled and thinly sliced or diced)

• Butter

• Ground cinnamon

• Brown sugar or maple syrup

• Cream cheese or shredded mozzarella (optional)

• A pinch of salt

• Optional toppings: powdered sugar, maple syrup, honey, or Greek yogurt for dipping

Directions

1. I heat a skillet over medium heat and melt a bit of butter.

2. I add the apples, brown sugar (or maple syrup), cinnamon, and a pinch of salt. I cook for about 5–7 minutes, stirring occasionally, until the apples are soft and caramelized.

3. I remove the apples from the pan and wipe the skillet clean.

4. I lay out one tortilla and spread a thin layer of cream cheese or sprinkle cheese if using. I spoon the warm apple filling over half of the tortilla, then fold it over like a quesadilla.

5. I return the skillet to medium heat, melt a bit more butter, and cook the quesadilla for 2–3 minutes per side, or until golden brown and crispy.

6. I transfer it to a cutting board and slice into wedges.

7. I serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.

Servings and timing

This recipe makes 2 quesadillas (4–6 wedges each) and takes about 15–20 minutes from start to finish. It’s great for breakfast, brunch, or even dessert.

Variations

Sometimes I add chopped walnuts or pecans to the apple mixture for crunch. I’ve also made it with pear slices or added a bit of nutmeg for extra spice. For a richer version, I use a mixture of cream cheese and honey. If I want something more filling, I pair it with Greek yogurt or eggs on the side.

Storage/Reheating

These quesadillas are best served fresh, but I’ve stored leftovers in the fridge for up to 2 days. To reheat, I warm them in a skillet or toaster oven so they stay crisp. Microwaving works too, but the tortilla will be softer.

FAQs

Can I use other types of apples?

Yes! I’ve used Honeycrisp, Gala, and Granny Smith—all work well. Tart apples like Granny Smith add a nice contrast to the sweetness.

Can I make this ahead of time?

I prep the apple filling ahead and store it in the fridge. Then I just assemble and cook the quesadilla when I’m ready to eat.

Do I have to use cheese?

Nope. The recipe works just as well without cheese. But I like how cream cheese or mozzarella adds a creamy texture.

Can I bake these instead of pan-frying?

Yes. I brush the quesadillas with melted butter and bake at 375°F (190°C) for about 10–12 minutes, flipping halfway for even crispness.

What can I dip these in?

I’ve dipped them in maple syrup, honey, vanilla Greek yogurt, or even a light cream cheese glaze. All are delicious.

Conclusion

Apple Cinnamon Breakfast Quesadillas are a quick, delicious way to bring warmth and flavor to the morning. I love how simple they are to make, yet they always feel special. Whether I enjoy them plain or dressed up with toppings, this sweet quesadilla is one breakfast I always come back to.

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