Recipe: Apple Enchiladas

Pumpkin, apple, or sweet potato, it’s finally time for pie! Chef Jill Aker-Ray joined QC Morning to whip up a unique twist on this classic dessert. She even used a secret North Carolina ingredient to top it off. Chef Jill says this secret product does some magical scientific thing, but she loves the outcome.

Apple Enchiladas made by Chef Jill

Ingredients

2 (8-oz.) cans refrigerated crescent rolls

2 pounds fresh ripe ,peeled and quartered apples (4 large)

plus one for dicing as garnish

1 1/2 cups sugar

1 cup butter, melted

1 teaspoon ground cinnamon or apple pie spice

1 (12-oz.) can Cheerwine soft drink

Whipped topping and macerated diced apples for garnish

Preparation

1. Preheat oven to 350°. Unroll crescent rolls; separate into triangles. Place 1 apple quarter on wide end of each triangle; roll up triangles around peaches, starting at wide end. Place, point sides down, in a lightly greased 13- x 9-inch pan.

2. Stir together sugar, butter, and cinnamon, and drizzle over rolls; pour soft drink over rolls.

3. Bake at 350° for 45 minutes or until golden brown and bubbly.

4. Top with diced apples and creamy whipped topping or ice cream.