Gooey brie quesadillas stuffed with thinly sliced apples and topped with an easy 2-ingredient caramel sauce. These are the perfect “anytime” food.
Earlier this month, I teamed up with Werther’s Original. Are you familiar with their caramel products and candies?
I have been dying to work closely with Werther’s ever since I began my food blog. There are only a handful of companies that I’ve worked with in the past (I’m extremely picky about what companies I boast on my blog) and I am so happy to say that Werther’s is now one of them. I freaking LOVE their caramels.
When Werther’s Original asked me to come up with a new recipe for them, I knew immediately what I wanted to make. Something different, interesting, and unique. Something I will gladly eat for lunch, dinner, dessert, heck – even breakfast!
Quesadillas are my versatile “anytime” food.
I’m currently typing this post with sticky caramel fingers.
I bought a 10-pack of whole wheat tortillas and a few rounds of brie last week and have been making these caramel apple quesadillas practically each day since – including for lunch today. When I like something, I really like something.
I know what you’re thinking - caramel and cheese? Yes! It totally works. Brie is a cow’s milk cheese that pairs wonderfully with brown sugar, fruits, and jams. I’ve never shared a recipe using brie on my website before. I have no clue why I waited this long because I simply love the stuff.
Brie is one of my favorite cheeses to tuck inside homemade quesadillas.
Today’s recipe is for 2 quesadillas (4 quarters each). You can easily halve it to make 1 quesadilla or double, triple, etc the recipe to feed a few more quesadilla lovers. When we have a few friends over, I make about 3 quesadillas total and we pick at the 12 quarters. Served with a few other snacks of course.
Making quesadillas at home is about as easy at it comes.
First, butter/oil your frying pan over medium heat. I like my quesadillas crispy with a few golden brown spots. Make sure to butter or oil the pan for each quesadilla if you prefer crispy as well. However, be careful. Too much butter or oil could result in a flimsy, greasy, soggy tortilla. The trick is to use about 1/2 teaspoon of butter per quesadilla.
Add 1 tortilla over the melted butter/oil. I prefer whole wheat tortillas because they have a bit more fiber than white flour tortillas. Makes me feel a bit healthier, especially as I continue to add more and more cheese! Anyway – use any kind of tortilla you prefer.
Next, cut off as much or as little brie as you’d like and smear/piece it on top of the tortilla. I use 3 oz of cheese per quesadilla. Add a few thinly sliced apple pieces on top. I used a combination of tart Granny Smith and sweet Honey Crisp apples.
Place another tortilla on top of the fillings. I like to press down on the top tortilla with the back of a spatula to really get the bottom to cook. Lift the bottom tortilla up to peek underneath. Has it browned enough on the bottom for you? If so, flip the quesadilla with a large spatula to cook the other side.
Mmm. The crispy brown spots are the best, am I right?!
Once flipped, cook the underside of the quesadilla for another 2-3 minutes. OR until the underside has reached your “desired crispy brownness.”
At this point you’ll begin to see the cheese oozing out of the sides. Once the bottom tortilla has browned, slide the quesadilla onto a large cutting board. Cut it into 4 pieces and admire all of the melty cheese.
Seriously! Look at all of that gooey brie melting out the sides.
Wait! The apple brie quesadillas aren’t ready yet. They need their homemade caramel drizzle. I usually prepare the caramel ahead of time and let it sit at room temperature until my quesadillas are ready.
The 2 ingredient caramel sauce is easy. You’ll need 14 Werther’s Original® Baking Caramels and 1 Tablespoon of cream (or milk). Cream or half-and-half will produce the best tasting caramels. Try to avoid using soy products or nonfat milk. You need dairy fat to make the best tasting and best textured caramel sauce.
Melt the caramels and cream over low-medium heat. Stir until completely melted, about 5-10 minutes. That’s it!
I drizzled the caramel heavily on top of the two quesadillas. If you’re not as heavy handed as I am, there will be some leftover caramel sauce.
(Homemade caramel sauce is VERY good drizzled over vanilla frozen yogurt. Just sayin!)
I’m not sure which part of these cheesy, sweet quesadillas I like the best. The melty brie. The soft, warm apples. Drippy caramel sauce or buttery crisp tortillas. Thankfully you won’t have to choose. Just have it all. Just-have-it-allll.
Ok, I think I’m hungry for another. Don’t judge me.
Proceed at your own risk.
Caramel Apple Brie Quesadillas
Gooey brie quesadillas stuffed with thinly sliced apples and topped with an easy 2-ingredient caramel sauce. These are the perfect "anytime" food. Snack, dessert, lunch, dinner, breakfast.
Yield: 2 large quesadillas (four quarters each)
Prep Time: 25 minutes
Total Time: 25 minutes
Easy Caramel Sauce
- 14 Werther's Original® Baking Caramels, unwrapped
- 1 Tablespoon heavy cream, half-and-half, or full fat milk
- butter or oil, for the pan
- 4 whole wheat tortillas (I use 8 or 9 inch flour tortillas)
- 4-6 ounces brie, sliced (rind removed)*
- 1 small apple, thinly sliced
Make the caramel sauce first: Add the caramels and cream to a small saucepan over low-medium heat. Constantly stir, allowing the caramels to fully melt. Once melted, turn off the stove and let the caramel sit in the pan until ready to use. You could also use a microwave to melt the caramels and cream together, but you would have to stop and stir every minute or so. I find the stove melts the caramels more evenly and it is much easier.
Make the quesadillas: Heat 1/2 teaspoon of butter or oil in a large skillet. Use enough to coat the entire bottom of the pan. You may need to add a little more than 1/2 teaspoon. Lay 1 tortilla in the skillet and top with 2-3 ounces of brie. However much or little cheese you'd like. I like a lot of cheese, so I use 3 ounces per quesadilla. Top the cheese with a few pieces of thinly sliced apples. I used about 8-9 thin slices per quesadilla. You'll have some slices leftover.
Top with another tortilla and press down with the back of a spatula to get the tortillas nice and tight together. Allow to cook until the cheese begins to melt, about 3 minutes. Lift up the bottom of the tortilla to make sure the bottom is browning. Once browned to your liking, flip the quesadilla onto the other side using a large spatula. Cook the underside for about 3 minutes until it reaches your desired brownness.
Slide onto a large cutting board and cut into 4 pieces. Butter the skillet again and repeat with other quesadillas. If preparing several quesadillas at once, slide un-cut quesadillas onto a baking sheet and keep warm in a 200F oven and slice into wedges just before serving.
Drizzle caramel over the quesadillas. If the caramel became too hard and solid during this time, warm it back up on the stove for 2 minutes before drizzling. Serve immediately. Leftover caramel may be stored in the refrigerator for 1 week. Warm it up before using again.
*If you're not a fan of brie, 1/2 cup of mozzarella cheese per quesadilla makes a wonderful substitution.
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Do you dig caramel as much as I do? Check out a few of these recipes:
For even more caramel goodness, check out the caramel community over at Werther’s Original.
*This is a sponsored post for Werther’s Original. I have been compensated for making this recipe. However, I was not paid to write a review and all opinions are 100% my own.