Ingredients
Equipment
Method
Preparation
- In a medium bowl, blend softened cream cheese, 1 tablespoon sugar, ground cinnamon, and vanilla extract until smooth.
- Clean and slice fresh strawberries into thin pieces, about ¼ inch thick, and set them aside.
- Take a flour tortilla and spread a generous layer of the cream cheese mixture on one side evenly.
- Place a non-stick skillet over medium heat and add 1 tablespoon of butter, allowing it to melt.
- Sprinkle the remaining sugar and a dash of cinnamon evenly across the skillet.
- Layer the sliced strawberries over the cream cheese filling in the tortilla and fold it in half.
- Continue to cook the folded quesadilla for another 2-3 minutes, pressing down slightly.
- Drizzle honey over the top of your Strawberry Cheesecake Quesadilla, cut into wedges and serve warm.
Nutrition
Notes
Store leftover quesadillas in an airtight container for up to 3 days. They can be frozen for up to 2 months and reheated on a skillet.