| Strawberry Dessert Quesadillas
American Contemporary
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| Flour tortillas make a great (and convenient!) stand-in for pastry here, and a touch of flavoring perks up the strawberries without overpowering them. This recipe was submitted by Michael Cohen and won a prize in one of our foodiekitchen recipe contests. We made our version, as pictured, with 6 snack-size tortillas (6 inch diameter), the same amount of filling, and served six lucky people. These are divine.
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| Ingredients |
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2 cups strawberries, stems removed, chopped
1 tablespoon lemon juice
1/8 teaspoon lemon zest, finely grated
2 tablespoons light brown sugar
Pinch salt +
1/8 teaspoon ground cinnamon
4 ounces mascarpone cheese, room temperature (can substitute cream cheese)
4 (8-inch) flour tortillas
2 tablespoons unsalted butter
Confectioners'' sugar, for garnish +
Agave Nectar, preferably dark, for drizzling +
Mint sprigs, for garnish +
Strawberry or vanilla ice cream (optional) +
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Steps
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| 1 | Preheat oven to 250 degrees F. |
| | 2 | In a medium mixing bowl combine strawberries, lemon juice, lemon zest, brown sugar, salt, and cinnamon; toss until well combined. |
| | 3 | To assemble quesadillas, spread 1/4 of the mascarpone cheese on top of each tortilla, leaving a small edge. Take two of the tortillas and top each with 1/2 of the strawberry mixture. Cover with remaining tortillas (mascarpone cheese-side down). |
| | 4 | Melt 1 tablespoon butter in a large, heavy skillet over medium heat. Carefully transfer a quesadilla to the skillet. With a flat metal spatula press down firmly on quesadilla in pan; cook for about 2 minutes. Carefully flip over entire quesadilla and cook on other side, for about another 2 minutes, pressing down with spatula. The tortillas should be golden brown. When done, remove to oven to keep warm, and repeat with other quesadilla. |
| | 5 | Cut each quesadilla into 6 wedges and place 2 overlapping wedges on each plate. Sprinkle with confectioners' sugar. Drizzle with agave nectar. Garnish with mint. Serve with ice cream if desired. |
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| Yield |
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original recipe yield: 6 Servings
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