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Yield: 8 pieces

  • 1 TSBP unsalted butter
  • 4 flour tortillas (8-inch size)
  • ½ cup chunky peanut butter
  • ½ cup raspberry preserves
  • 1-2 Fuji apples,* thinly sliced
    *Or similar apple


  1. On a plate or cookie sheet, assemble by spreading one tortilla with peanut butter and apple slices.
  2. Spread second tortilla with jam. Put the two tortillas together.
  3. Heat a sauté pan with oil or butter. Carefully cook quesadilla over medium-high heat; flip gently with a large spatula.
  4. Once both sides are crisp and toasty, remove from the heat and cool. Slice each quesadilla into 4 pieces and serve.

Developed by Chef Dave Martin for U.S. Apple Association