Sure, pancakes or crepes would be fantastic for breakfast, but who has the time? Quesadillas to the rescue! These aren’t just any quesadillas, though. If you’ve only had the savory Tex-Mex variety, you’re in for a very sweet treat.
Dusted with cinnamon and a bit of brown sugar, these morning-perfect quesadillas combine the taste of apples and cheddar for a breakfast that’s every bit as good as apple-cinnamon pancakes. They even have a lightly sweetened sour cream topping you can whisk together—though it’s just as fun for kids to use for dipping.
Unlike some sweet breakfasts (We’re talking to you, cinnamon rolls!), these babies are low in fat, and the whole wheat wraps and applesauce provide a generous dose of fiber. Chunky applesauce reduces prep time, so you might actually have the time to share this wholesome breakfast with your kids –and that, as they say, is priceless.
Apple Cinnamon Quesadillas Recipe
- Nonstick cooking spray
- 4 10” whole wheat tortillas
- 1 cup chunky applesauce
- 4 oz. Cabot 50% Reduced Fat Cheddar, grated (about 1 cup)
- 2 Tbsp. brown sugar
- 1 tsp. ground cinnamon
- 1 Tbsp. butter
- ½ cup light sour cream
Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray. Spread applesauce over two of the whole wheat tortillas. Top with grated cheddar, then place the other two tortillas on top. In a small bowl, mix the brown sugar and cinnamon. Spread the tops of each quesadilla with butter, then sprinkle with half the cinnamon-sugar mixture. Stir sour cream into the remaining brown sugar and cinnamon. Set aside. Bake quesadillas for 6-10 minutes until golden brown. Let cool, then cut into quarters. Serve with sour cream for topping or dipping. Serves four.
Recipe adapted from and courtesy of Cabot Dairy.