- 4 tortillas, small
- 1 Honeycrisp apple, cored and thinly sliced
- 4 ounces cheese, cheddar - sliced
- 2 tablespoons apricot preserves
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat a small skillet on the stove over medium-low heat.
Lay the four tortillas out on a work surface. Divide the sliced Cheddar cheese in half and lay the slices evenly on two of the tortillas. Divide the apple slices in half and place them on top of the cheese. On the other two tortillas, spread a tablespoon of the preserves on each. Place these tortillas on top of each of the tortillas with the Cheddar and apples, preserve side down.
Cook the quesadillas one at a time in the prepared skillet, placing them in the pan with the cheese side down. Cook for about five minutes, until nicely browned and the cheese has melted, then flip over. Cook for an additional five minutes, until the other side has browned.
Remove to a cutting board and allow to cool slightly before cutting into four triangles and serving.