Strawberry Cheesecake Quesadillas
Crisp buttery tortillas filled with sweet cream cheese and fresh strawberries, toasted in a skillet and dusted with powdered sugar.
Equipment
- Large nonstick skillet
- Mixing bowl
- Spatula
- Sharp knife
Ingredients
Main Ingredients
- ½ cup cream cheese softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ½ cup fresh strawberries sliced and patted dry
- 4 flour tortillas 8 inch
- 1 tbsp unsalted butter for cooking
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Mix the filling. Stir the cream cheese, sugar, and vanilla together for 1 minute until smooth.
- Layer the quesadillas. Spread the filling over two tortillas, top with strawberries, and cover with the remaining tortillas.
- Toast the first. Melt half the butter in a skillet over medium heat and cook one quesadilla 2 to 3 minutes per side until golden.
- Toast the second. Repeat with the remaining butter and quesadilla until crisp and warm in the center.
- Cut and serve. Rest for 1 minute, cut into wedges, and dust with powdered sugar.
Notes
Substitutions: Blueberries or raspberries can replace the strawberries.
Tips: Soften the cream cheese for 30 minutes and pat the berries dry to keep the tortillas crisp.
Storage: Refrigerate leftovers up to 2 days and reheat in a dry skillet over medium low heat.