Apple & cheddar breakfast quesadillas

Now that school hast started, you might like to try the following recipe to get your kids or grandkids off to a good start in the morning.  You can prep the cheese the following evening to save time on busy mornings. The also make a quick and healthy after school snack for the kids and yourself, as well.
At my house the apples are ripe and I have been busy drying them and making apple sauce as well as the occasional tart. If you are not fortunate enough to have your own trees, Crow Mountain Orchard has all the delicious varieties you could want.

1 Honeycrisp or Granny Smith apple, cored, thinly sliced
4 whole-wheat flour tortillas (9 inches in diameter)
1 cup shredded sharp cheddar cheese

Spray with butter-spray and preheat a large nonstick skillet over medium-high heat- or use an electric skillet if you have on
On a clean cutting board, fan out the apple slices over the bottom half of each tortilla and top with the cheddar cheese. Fold the tortillas in half. Working in batches, place the quesadillas in the skillet and weigh them down with a smaller heavy skillet or an ovenproof plate topped with a heavy can. Cook until the cheese is melted and the tortillas are golden brown, about 1 minute per side. Cut in half and eat warm. Alternatively, you can spread half of each tortilla with 1 Tablespoon of your favorite nut butter instead of the cheese.

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