I love how these quesadillas feel indulgent yet are incredibly easy to make. The combination of cinnamon-spiced apples and optional sweet cream cheese gives each bite a balanced flavor of warmth and sweetness. Cooking them in butter adds that perfect golden crisp on the outside. They’re great for kids, guests, or just treating myself on a lazy morning. Plus, I can customize the toppings to match my mood—whether it’s powdered sugar, caramel drizzle, or whipped cream.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Quesadilla Base:
4 large flour tortillas
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
Cream Filling (optional):
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Cooking:
2 tablespoons unsalted butter
Optional Toppings:
Powdered sugar, for dusting
Honey, caramel sauce, or whipped cream, as desired
Directions
If I’m using the cream cheese filling, I mix the softened cream cheese, powdered sugar, and vanilla in a bowl until smooth.
I spread a thin layer of this mixture on one side of each tortilla.
I finely chop the apple pie filling or cooked apples and mix them in a bowl with brown sugar, cinnamon, and nutmeg.
I spread the apple mixture onto half of each tortilla, then fold them in half to form a half-moon shape.
In a large skillet over medium heat, I melt the butter and cook each quesadilla for 2–3 minutes per side, until both sides are golden and crisp.
I let them cool slightly before slicing into wedges and serving warm with powdered sugar or any of my favorite toppings.
Servings and timing
This recipe makes 4 servings (4 large quesadillas). Prep Time: 12 minutes Cook Time: 8 minutes Total Time: 20 minutes
Variations
I sometimes use whole wheat tortillas or cinnamon-flavored wraps for extra depth.
For a more indulgent twist, I add mini chocolate chips or a thin layer of Nutella inside before folding.
I’ve used fresh cooked apples instead of pie filling when I have them—just sauté them with butter, cinnamon, and sugar.
If I want extra protein, I mix a spoonful of Greek yogurt into the cream cheese layer.
For a more caramelized flavor, I sprinkle a little brown sugar on the outside before toasting.
Storage/Reheating
Refrigerator: I store leftovers in an airtight container in the fridge for up to 2 days. Reheating: I reheat in a skillet or toaster oven for best texture. The microwave works too, but it softens the tortilla. Freezer: These can be frozen before cooking. I assemble the quesadillas, wrap them tightly, and freeze. I cook straight from frozen, just adding a couple extra minutes in the pan.
FAQs
Can I make these ahead of time?
Yes, I sometimes assemble them the night before and store them in the fridge. I just cook them fresh in the morning.
What kind of apples work best if I cook my own?
I like using firm apples like Honeycrisp or Granny Smith. I peel, chop, and sauté them with cinnamon and a little sugar until soft.
Can I skip the cream cheese filling?
Absolutely. The quesadillas are still delicious with just the apple filling. The cream cheese adds richness, but it’s totally optional.
How can I make these healthier?
I use less sugar, opt for whole wheat tortillas, and add plain Greek yogurt on top instead of whipped cream.
What should I serve with these?
I usually pair them with scrambled eggs or a fruit salad for a full breakfast. They also go great with a hot cup of coffee or tea.
Conclusion
These Apple Cinnamon Breakfast Quesadillas are sweet, simple, and seriously satisfying. With warm spiced apples and a golden crispy tortilla, they’re a fun and easy way to start the day. Whether I’m making them for the family or just for myself, they always feel like a special morning treat—no oven required.
Apple cinnamon breakfast quesadillas are a warm, sweet morning treat with spiced apples and creamy filling in crispy tortillas—easy to make and perfect for cozy mornings.
Ingredients
Quesadilla Base:
4 large flour tortillas
Apple Cinnamon Filling:
2 cups prepared apple pie filling or cooked cinnamon apples, finely chopped
2 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Cream Filling (optional):
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Cooking:
2 tablespoons unsalted butter
Optional Toppings:
Powdered sugar (for dusting)
Honey (as desired)
Caramel sauce (as desired)
Whipped cream (as desired)
Instructions
In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. (Optional step)
Spread cream cheese mixture onto one side of each tortilla, if using.
Chop apple filling finely. In a bowl, mix apples with brown sugar, cinnamon, and nutmeg until well combined.
Spread apple mixture over half of each tortilla. Fold to form half-moons.
Melt butter in a large skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, or until golden brown.
Let cool slightly. Slice into wedges and serve warm with toppings of choice.
Notes
Finely chopping the apples ensures even flavor and easier eating.
Use homemade or canned apple pie filling based on your preference.
Easily adaptable with gluten-free tortillas or dairy-free cream cheese if needed.
Great as a breakfast, brunch item, or fall dessert.
