If you enjoyed the creativity with my breakfast banana splits, I think you’ll like today’s post about sweet breakfast quesadillas! I’m sure you’ve heard or tasted a breakfast quesadilla with eggs and sausage/cheese/bacon/veggies or a combo but have you tried a sweeter version?
I combined thin slices of crunchy apple with creamy cheese and sweet cinnamon to create a simple and delicious breakfast that could also stand-in as a satisfying snack! You could use any whole grain tortilla for a hearty bite – if you are gluten free, try a brown rice tortilla, a homemade version of these homemade wraps below.
That’s right, there’s a little bonus recipe — I made my own gluten free tortillas/wraps and they are actually flexible!!! I sligthly adapted the recipe from Lauren’s over at Healthy Indulgences, and they just happen to be low-carb for those that are concerned with their carb intake. Next time, I will try a savory version with herbs and/or double or triple the batch since her original recipe only makes two small tortillas.
First up the wrap/tortilla recipes, which I used in my breakfast quesadilla recipe that follows 🙂
Gluten Free Flexible Wraps/Tortillas (adapted from Healthy Indulgences)
2 1/2 Tbsp flax seed meal
1/2 Tbsp chia seed meal* (I ground up chia seeds)
2 Tbsp almond meal (pecan meal could be subbed but will result in darker wrap)
1 Tbsp oat flour (buckwheat flour can be subbed)
1/2 tsp unsweetened protein powder (I used whey)
1/4 tsp xanthan or guar gum
1/8 tsp sea salt
1/4 tsp baking powder
1/4 tsp coconut oil (melted butter or olive oil could be subbed)
1/2 tsp apple cider vinegar (or regular vinegar)
1 Tbsp coconut milk (heavy cream could be subbed)
1/4 tsp honey (could sub agave or blackstrap molasses)
4 Tbsp warm water
Optional: spices or herbs to taste (could make a sweet or savory version depending on what you use)
1. Preheat oven to 375F.
2. Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Beat wet ingredients into dry ingredients vigorously with a mixer or whisk. Divide batter into two sticky masses. Drop in balls on to a greased cookie sheet or silicone baking mat (I used parchment paper but Lauren doesn’t recommend this). Press a piece of plastic wrap over dough balls. Flatten rounds with hand, and use a rolling pin over the plastic wrap until dough is 1/8 inch thickness. Peel off plastic wrap and smooth over any bubbles with fingertips.
3. Bake for 8 minutes. Let wraps rest on silicone mat or baking sheet until lukewarm to the touch, then carefully run a sharp spatula around the bottom to unstick. Let cool completely and store between sheets of paper towel in a plastic baggie on the countertop.
Recipe Notes: If you over bake the wraps, there will be dry crispy spots on them. If you under bake them, they will be doughy on the inside. The key is the make sure the dough is spread evenly, with the thickness uniform throughout. It might take a couple of tries because of variations in oven temperatures.
Makes two small wraps
*If you don’t have chia seed meal, increase flaxseed meal to 3 Tbsp and increase xanthum or guar gum to 1/2 tsp.
Apple and Cheese Breakfast Quesadillas
2 gluten free wraps/tortillas (could use whole grain if you aren’t avoiding gluten)*
2 Tbsp dried raisins (dried currants or cranberries would be delicious)
1 small apple, thinly sliced (barlett pear or an asian pear would be good too)
choice of cheese (I make one with a wedge of chopped brie, another with cream cheese but your favorite cheese could be subbed here, grated cheddar, mozzarella, goat, etc) – the amount is up to you and depends on how cheesy you want it!
a dash of ground cinnamon for each
These are are yummy on their own but could also be served with your choice of:
Drizzle of honey, agave, or maple syrup
Dijon or regular mustard
Greek or favorite yogurt
1. Heat large skillet over medium heat.
2. Lay tortillas on a flat surface and sprinkle (or spread) with cheese evenly. (You could do this in the pan but is more difficult of you are spreading of cream cheese). Place tortillas in heated pan and top one half of the tortilla with sliced apple, raisins and cinnamon.
3. Once cheese started to melt, gently fold over the top half of the tortilla over on top of the apples and filling. Let cook until lightly golden brown, about 2 or 3 minutes.
4. Transfer to plate, cut in half and enjoy!
*if you use the wrap recipe above, this will make a smaller quesadilla than a store-bough variety
Makes two quesadillas but could easily be double or tripled