Strawberry Cheesecake Quesadillas (Print version)
Golden, crispy quesadillas stuffed with sweetened cream cheese and fresh strawberry slices, finished with a cinnamon sugar dusting. Ready in 15 minutes.
# Ingredients:
For the filling
01 -
8 oz (225 g) full-fat cream cheese, softened to room temperature
02 -
3 tablespoons powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1 cup fresh strawberries, hulled and thinly sliced
For the quesadillas
05 -
4 large (10-inch) flour tortillas
06 -
2 tablespoons unsalted butter, divided
07 -
2 tablespoons granulated sugar
08 -
1/2 teaspoon ground cinnamon
For serving (optional)
09 -
Powdered sugar, for dusting
10 -
Strawberry jam or sauce, warmed
11 -
Whipped cream or vanilla ice cream
# Instructions:
01 -
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth and spreadable. Set aside.
02 -
Lay a flour tortilla flat on a clean surface. Spread about a quarter of the cream cheese filling over one half of the tortilla, leaving a half-inch border around the edge. Arrange a quarter of the strawberry slices over the cream cheese in a single even layer. Fold the tortilla in half over the filling. Repeat with the remaining tortillas and filling.
03 -
Melt half a tablespoon of butter in a non-stick skillet over medium heat. Add one quesadilla and cook for 2 to 3 minutes per side until deeply golden brown and the filling has warmed through. Transfer to a plate. Repeat with the remaining quesadillas, adding more butter as needed.
04 -
Stir together the granulated sugar and cinnamon in a small bowl. While each quesadilla is still hot from the pan, sprinkle the cinnamon sugar over both sides so it clings to the surface.
05 -
Cut each quesadilla into 3 or 4 wedges and serve right away with powdered sugar, warmed strawberry sauce, or whipped cream alongside.
# Good to know:
01 -
Best served immediately while the crust is still crispy.
02 -
Cream cheese must be fully softened before mixing or the filling will be lumpy.