Introduction

Start your day with a sweet and comforting twist on a classic quesadilla. These Apple Cinnamon Breakfast Quesadillas combine tender cinnamon-spiced apples with creamy cheese for a quick, satisfying morning treat.

The image shows three golden-brown crepes folded over and arranged on a white plate with a white marbled surface. Each crepe is filled with two main layers: the first layer appears to be soft, white cream, and the second layer is made up of sliced cooked apples coated in a glossy, cinnamon-spiced sauce that glistens. The crepes have a slightly crispy texture on the outside, with subtle browned spots, and are garnished with small green herb leaves scattered on top. In the background, there are some red and green apples that add a natural touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium apples (Granny Smith or Honeycrisp), cored and thinly sliced
1 tablespoon lemon juice
1 teaspoon ground cinnamon
2 tablespoons brown sugar (or maple syrup for a healthier option)
4 large flour tortillas
1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
1 cup cream cheese, softened (for spreading)
2 tablespoons unsalted butter (for cooking)

Instructions

Step 1: Prepare the apples by tossing the thinly sliced pieces with lemon juice, cinnamon, and brown sugar in a mixing bowl. Let the mixture sit for about 10 minutes to let the flavors meld.
Step 2: Spread a layer of softened cream cheese on one side of each tortilla. Then, on half of each tortilla, add the cinnamon apple mixture followed by a generous sprinkle of shredded cheddar cheese. Fold the tortilla in half to enclose the filling.
Step 3: Heat 1 tablespoon of butter in a large skillet over medium heat. Place two quesadillas in the skillet (or one at a time) and cook for 2–3 minutes on each side until the tortillas turn golden and the cheese melts. Add more butter if needed for the next quesadilla.
Step 4: Remove the cooked quesadillas and let them cool slightly before slicing into wedges. Repeat the cooking process with any remaining tortillas and filling.

Tips & Variations

For extra richness, add a drizzle of honey or maple syrup before folding the quesadilla.
Try swapping cheddar for Monterey Jack or brie for a different flavor profile.
If you prefer a bit of crunch, sprinkle some chopped nuts like walnuts or pecans inside before cooking.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to keep the tortillas crisp, or warm briefly in a microwave.

How to Serve

The image shows a close-up of several rolled crepes stacked on top of each other on a white plate. Each crepe is thin and golden-brown with slight crisp edges, filled with visible gooey melted cheese and apple slices that peek out from the rolls. The texture of the crepes looks soft but slightly crisp outside, with the melted cheese adding a smooth, creamy layer inside. The background is a white marbled surface, enhancing the warm tones of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, apples like Fuji or Pink Lady also work well, but Granny Smith and Honeycrisp offer the best balance of tartness and sweetness.

Can I prepare the filling in advance?

Absolutely. You can mix the apple filling a few hours ahead and keep it refrigerated. Just drain any excess liquid before assembling the quesadillas to avoid sogginess.

Apple Cinnamon Breakfast Quesadillas Recipe

Print Recipe

★★★★★

5 from 104 reviews

These Apple Cinnamon Breakfast Quesadillas combine tender, cinnamon-spiced apples with creamy cream cheese and melted cheddar, all wrapped in a warm, crispy flour tortilla. Perfect for a cozy morning treat that blends sweet and savory flavors seamlessly.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 quesadillas (8 wedges) 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Apple Mixture

2 medium apples (Granny Smith or Honeycrisp), cored and thinly sliced
1 tablespoon lemon juice
1 teaspoon ground cinnamon
2 tablespoons brown sugar (or maple syrup for a healthier option)

Quesadilla Assembly

4 large flour tortillas
1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
1 cup cream cheese, softened (for spreading)

Cooking

2 tablespoons unsalted butter (for cooking)

Instructions

Prepare the Apples: In a mixing bowl, toss the thinly sliced apples with lemon juice, ground cinnamon, and brown sugar. Make sure each slice is evenly coated. Let the mixture sit for about 10 minutes so the apples absorb the flavors and soften slightly.
Assemble the Quesadillas: Spread a generous layer of softened cream cheese on one side of each tortilla. On one half of the tortilla, evenly layer the cinnamon apple mixture, then sprinkle shredded cheddar cheese on top. Fold the tortilla in half to completely enclose the filling.
Cook the Quesadillas: Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Carefully place two quesadillas in the skillet (or just one if your skillet is smaller). Cook each quesadilla for 2-3 minutes on each side until the tortillas turn golden brown and the cheese inside melts. Add the remaining butter if needed to cook the next batch.
Repeat and Slice: Remove cooked quesadillas from the skillet and allow them to cool for a few minutes. Slice each into wedges using a sharp knife or pizza cutter. Repeat the cooking process with the remaining tortillas and filling components.