INGREDIENTS:1 ½ Tbsp. granulated sugar
1 ½ Tbsp. brown sugar
1 ½ tsp. ground cinnamon
5 Tbsp. butter, divided
2 large Granny Smith apples, peeled, cored and cut into ½ inch thick slices
3 Tbsp. dark rum (can substitute apple juice)
6 8 inch flour tortillas
8 oz. Brie cheese, sliced
3 Tbsp. chopped toasted walnuts DIRECTIONS:Mix sugars and cinnamon and set aside. Melt 3 Tbsp. butter in large non-stick skillet over medium heat. Add sliced apples and saute for 1 minute. Add half of sugar mixture and rum to apples. Cook until apples are tender but not mushy, about 3-5 minutes. Remove from heat and cool slightly.

For each quesadilla, spoon 1/6 of apple mixture on half of tortilla. Top with 1/6 of cheese. Fold remaining tortilla over top to make half moon shape. Repeat with remaining ingredients. Heat remaining butter in large skillet over medium heat. Cook quesadillas three at a time until golden brown on each side, about 4 minutes.

To serve, cut quesadillas into thirds and sprinkle with remaining sugar mixture and walnuts. SERVINGS:6 servings From:Chef Anthony Lamas, Jicama Grill, Louisville PHOTO CREDIT:Photo Credit: