These dairy-free peanut butter quesadillas are made with juicy apples dressed in cinnamon and smothered in gooey melted peanut butter, stuffed in a crispy tortilla.
Just in case you were wondering, there’s no queso in these peanut butter quesadillas. Hence the quotes in the title. Queso would be the cheese component of a quesadilla. I had an argument with a friend about this years ago, after he attempted to order a quesadilla with a request to “hold the cheese.” I insisted that such was impossible, and what he was eating was a taco or fajita or something, anything other than a quesadilla, because a quesadilla must have, by definition, queso. This was before Wikipidea could answer all such questions. (Apparently I won.)
Here I am, years later, posting a quesadilla that doesn’t even contain cheez (muchless cheese). What’s the world coming to? Deliciousness. That’s what. Who needs cheese when you got peanut butter?
Actually, this recipe was inspired by a panini I made a while back that used almond butter instead of cheese. (Wikipedia is a little more waffly on the definition of “panini.”) I actually heard from a reader who made that one with a tortilla in place of bread, so I thought I’d give that a shot here.
As was the case with my panini recipe, I can’t really tell you when to eat this, but I’m sure you’ll find the right time. I ate it for breakfast. It was perfect.
Sauteed Apple Peanut Butter Quesadillas
- 1 tbsp. coconut oil plus a little extra
- 1 Honeycrisp or Gala apple sliced thin (peeled if desired)
- 1 tbsp. maple syrup
- 1/2 tsp. ground cinnamon
- 1 large 10 inch flour tortilla
- 2 tbsp. peanut butter
Coat a large skillet with coconut oil and place over medium heat.
Add apple slices in an even layer. Cover.
Cook until apple slices are tender and lightly browned, about 8 minutes, uncovering and tossing every 2-3 minutes during cooking.
Uncover and add maple syrup and cinnamon to skillet. Toss to coat apple slices. Cook until syrup becomes very thick and sticky, about 1 minute. Remove from heat.
Spread peanut butter in an even layer over one side of tortilla. Arrange apple slices over half of tortilla and fold the other half over top.
Wipe skillet lightly with paper towel to remove any excess syrup (a little remaining syrup won't hurt). Add a dash more oil if needed. Place over medium-high heat. Place tortilla in skillet and cook about 3 minutes, until lightly browned on bottom. Gently flip and cook another 3 minutes, until browned on other side and peanut butter is well melted.
Slice into triangles with a pizza cutter and serve.