Apricot Cobbler Quesadillas

Ingredients

Apricots

2 cups, diced

Granulated sugar

1/4 cup

Cornstarch

1 tablespoon

Ground cinnamon

1/2 teaspoon

Flour tortillas

4 (8-inch)

Unsalted butter

2 tablespoons, melted

Cinnamon sugar

2 tablespoons (for topping)

Vanilla ice cream

4 scoops (for serving)

Instructions

1. In a medium mixing bowl, combine the diced apricots, granulated sugar, cornstarch, and ground cinnamon. Stir well until the apricots are evenly coated.
2. Heat a large skillet over medium heat and lightly grease it with butter or cooking spray.
3. Place one tortilla in the skillet. On one half of the tortilla, spread a generous amount of the apricot mixture, ensuring it’s evenly distributed.
4. Fold the tortilla in half to create a half-moon shape. Gently press down with a spatula to seal the edges.
5. Cook the quesadilla for 2-3 minutes on each side, or until it is golden brown and crispy. Adjust the heat as necessary to prevent burning.
6. Once cooked, remove the quesadilla from the skillet and immediately brush the top with melted butter. Sprinkle with cinnamon sugar while it's still warm.
7. Repeat the process with the remaining tortillas and apricot mixture.
8. Serve the quesadillas warm, topped with a scoop of vanilla ice cream for an extra indulgence.