Caramel Apple Brie Quesadillas Recipe

• Make the caramel sauce first: Add the caramels and cream to a small saucepan over low-medium heat. Constantly stir, allowing the caramels to fully melt. Once melted, turn off the stove and let the caramel sit in the pan until ready to use.
• You could also use a microwave to melt the caramels and cream together, but you would have to stop and stir every minute or so. I find the stove melts the caramels more evenly and it is much easier.

Make the quesadillas:

• Heat 1/2 teaspoon of butter or oil in a large skillet. Use enough to coat the entire bottom of the pan. You may need to add a little more than 1/2 teaspoon. Lay 1 tortilla in the skillet and top with 2-3 ounces of brie.
• However much or little cheese you'd like. I like a lot of cheese, so I use 3 ounces per quesadilla. Top the cheese with a few pieces of thinly sliced apples. I used about 8-9 thin slices per quesadilla. You'll have some slices leftover.
• Top with another tortilla and press down with the back of a spatula to get the tortillas nice and tight together. Allow to cook until the cheese begins to melt, about 3 minutes. Lift up the bottom of the tortilla to make sure the bottom is browning.
• Once browned to your liking, flip the quesadilla onto the other side using a large spatula. Cook the underside for about 3 minutes until it reaches your desired brownness.
• Slide onto a large cutting board and cut into 4 pieces. Butter the skillet again and repeat with other quesadillas. If preparing several quesadillas at once, slide un-cut quesadillas onto a baking sheet and keep warm in a 200F oven and slice into wedges just before serving. 
• Drizzle caramel over the quesadillas. If the caramel became too hard and solid during this time, warm it back up on the stove for 2 minutes before drizzling. Serve immediately. Leftover caramel may be stored in the refrigerator for 1 week. Warm it up before using again.