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  • Prep-time: / Ready In:
  • Makes 4 quesadillas
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Halfway between a savory snack and a sweet treat, these quesadillas are a delicious way to get in your apple-a-day. Stew together apple cider, warming spices, and chunks of fresh apples until everything gets tantalizingly tender and creates a delicious pie-like filling. Slather creamy hummus on corn tortillas, top with the apple mixture, and sprinkle some chopped peanuts for a salty, nutty crunch. While it might sound like an odd combo of flavors, everything melds together as the quesadillas get warm and crispy in the skillet so you end up with a creative take on classic apple pie that’s free from oil, gluten, and refined sugar.

For more vegan quesadilla recipes, check out these tasty ideas:

By Nancy Macklin, RDN,

Ingredients

  • 3 medium apples, cored and chopped (3 cups)
  • ¼ cup apple cider
  • ¼ cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • 2 teaspoons arrowroot powder
  • ¾ cup oil-free hummus
  • 8 6-inch corn tortillas
  • 2 tablespoons chopped unsalted peanuts
  • ¾ cup Apple Salsa (optional)

Instructions

  1. In a medium saucepan stir together apples, apple cider, maple syrup, and cinnamon. Bring to boiling over medium; reduce heat. Simmer, uncovered, 10 minutes or until apples are almost tender. In a small bowl stir together arrowroot powder and 1 tablespoon water. Add to apples; cook and stir 1 minute or until thickened. Remove from heat.
  2. Spread hummus on half of the tortillas. Using a slotted spoon, top hummus with apple filling. Sprinkle with peanuts. Top with remaining tortillas.
  3. Heat a large nonstick skillet or griddle over medium. Add one quesadilla; cook 10 minutes or until browned and crisp, turning once. Repeat with remaining quesadillas.
  4. Cut quesadillas into wedges. If desired, top with Apple Salsa.
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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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