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INGREDIENTS

• 1 tbsp coconut/olive oil
• 1 cup coconut milk
• 8 red apples (I used Envy Apples)
• 2 tsp cinnamon, turmeric, ginger powder & salt
• 1 star anise
• 4 tbsp cornstarch
• 2-3 lemon, juiced
• ½ cup agave
• 4 tbsp cornstarch
• 8 flour, corn or wheat tortillas (I used flour)

DIRECTIONS

• Preheat oven to 375 F.
• Peel, core & quarter apples (¼ inch thick).
• Add apples to a 9×13 or two smaller baking dishes, add rest of ingredients & toss to combine. Cover with foil. Bake for 30 – 45 min or until apples are tender, light golden brown & caramelized. Reserve.
• Warm tortillas on each side. Assemble tortillas with caramelized apples & queso fresco. Fold each tortilla in half. Enjoy!

CHEF TATI TIPS

• Serves (4)
• This QUESADILLA goes perfect with every holiday FIESTA & beyond!
• Add your fav toppings: caramel sauce, Ice cream & whipped cream.
• Mucho better when fresh but you can keep leftovers covered in the refrigerator for up to 7 days or in the freezer for 2 months.

Recipe courtesy of the Envy