As a follow up to our Pumpkin Vodka Sauce Linguine earlier this week, here is a great way to use up any remaining Pumpkin Vodka Sauce! Behold, the most creamy, buttery, delicious quesadilla you will ever lay your eyes upon. This Creamy Pumpkin Apple Quesadilla is sure to warm every heart at the table this fall season.
1 tsp butter
2 tablespoons Pumpkin Vodka Sauce (from our Pumpkin Vodka Sauce Linguine recipe)
1.5 oz (about 1/3 cup) shredded cheddar cheese
1/4 honeycrisp apple, thinly sliced
1– 8 inch flour tortilla
Heat butter in cast iron skillet over medium high heat.
Once butter is melted, place one tortilla on skillet and spread entire surface with 2 tablespoons of pumpkin sauce.
Layer tortilla with 1 ounce cheddar cheese, and arrange sliced apples on half of tortilla. Adjust heat to medium heat, if needed.
When cheese is slightly melted and underside of tortilla begins to turn golden, fold tortilla in half and press down to finish cooking for a minutes. Flip if necessary to get golden brown crust on both sides.
Place warm quesadilla on cutting board and allow to cool for few minutes before cutting into three or four triangles.
Recipe and photo courtesy of: loveandzest