Apples in the Fall always remind me of when I was a kid. My mother would bring home these large boxes full of bright Red Delicious apples and my brother, sister and I would get so excited! These apples were perfectly crisp, sweet and juicy. I don’t know where she got them from or if someone gave them to her but either way I couldn’t wait to take a bite. Yum, right?
I love apples but it is something you have to eat quickly. If you bite or cut an apple and leave it sitting it will turn brown. Blah, the yucky brown apple. When you cut an apple they come in contact with oxygen and the polyphenol oxidase enzyme gets activated and the flesh of the apple oxidizes. Most of the time this is undesirable because it reduces the visual appeal so often lemon juice, which naturally contain antioxidants, is used to coat apple slices and slow enzymatic browning.
Well, I was in the store choosing apples when I read a sign that listed the apple trait as slow-browning. Apple growers or breeders (not sure what you call them) have combined a couple apple varieties to produce an apple that doesn’t brown as rapidly. Oh but now, a company in Canada has genetically engineered an apple that doesn’t ever turn brown when sliced. They have added a synthetic gene to prevent the oxidation. Saaay Whaaat?! Think I’ll stick with my regular apples 🙂
4 medium Granny Smith apples, peeled and sliced
1 tablespoon lemon juice
1/4 cup sugar, divided
Vegetable cooking spray
1 (8-ounce) package reduced-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
1 teaspoon vanilla extract
8 (8-inch) fat-free flour tortillas
2 1/2 tablespoons chopped pecans, toasted
1/2 teaspoon ground cinnamon
Toss together apple, lemon juice, and 3 tablespoons sugar.
Cook apple mixture in a large nonstick skillet coated with vegetable cooking spray over medium-high heat, stirring often, 5 minutes or until tender and golden brown. Remove apple mixture from skillet, and set aside. Wipe skillet clean.
Beat cream cheese, condensed milk, and vanilla at medium speed with an electric mixer until smooth (2 minutes).
Place 1 tortilla in skillet coated with cooking spray over medium heat; spread with about 1/4 cup cream cheese mixture. Cook 1 minute or until filling bubbles. Spoon 1/4 cup apple mixture on half of filling; sprinkle with about 1 teaspoon pecans. Fold tortilla in half; cook 30 seconds to 1 minute on each side until browned. Repeat procedure with remaining tortillas, fillings, and pecans.
Combine remaining sugar and cinnamon; sprinkle over quesadillas. Cut each quesadilla into 3 wedges.
Yield: 12 servings
You have got to try this recipe. It is so simple and these quesadillas are amazing! Every bite is a crispy crunch of the tortilla followed by creamy apple filling.