Fruit Cheesecakedilla

A fabulous twist on a classic dish, this dessert reinvents the flavors of a quesadilla with delicious fruits, cream cheese, and, of course, tortillas.

Serves: 1Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 1

Ingredients

  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 4 ounces cream cheese, softened
  • 2 large flour tortillas
  • 1 cup mango, diced
  • 1 cup raspberries, sliced in half
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar & cinnamon, divided
  • 1/4 cup water, divided

Directions

  • Using a hand mixer, beat cream cheese for 3 minutes. Add sugar and vanilla and beat for 1 minute. Spread the inside of a tortilla with cream cheese mixture and place the second tortilla on top like a sandwich.
  • Brush both sides of the sandwiched tortillas with melted butter and sprinkle with 1 teaspoon cinnamon sugar.
  • In a large skillet over medium heat, cook cheesecakedilla until golden brown and crispy, about 5 minutes on each side.
  • Meanwhile, in a small pot, mix mango, 2 tablespoons of water and 1 teaspoon of cinnamon sugar. Cook until bubbly and syrupy, about 10 minutes.
  • In a small cup, dissolve cornstarch with 2 tablespoons of water then mix into mango.
  • Remove cheesecakedilla from heat and slice into triangles. Top with warm mango sauce and raspberries.

Recipe Information

Serves: 1

Ingredients

  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 4 ounces cream cheese, softened
  • 2 large flour tortillas
  • 1 cup mango, diced
  • 1 cup raspberries, sliced in half
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar & cinnamon, divided
  • 1/4 cup water, divided

Directions

  • Using a hand mixer, beat cream cheese for 3 minutes. Add sugar and vanilla and beat for 1 minute. Spread the inside of a tortilla with cream cheese mixture and place the second tortilla on top like a sandwich.
  • Brush both sides of the sandwiched tortillas with melted butter and sprinkle with 1 teaspoon cinnamon sugar.
  • In a large skillet over medium heat, cook cheesecakedilla until golden brown and crispy, about 5 minutes on each side.
  • Meanwhile, in a small pot, mix mango, 2 tablespoons of water and 1 teaspoon of cinnamon sugar. Cook until bubbly and syrupy, about 10 minutes.
  • In a small cup, dissolve cornstarch with 2 tablespoons of water then mix into mango.
  • Remove cheesecakedilla from heat and slice into triangles. Top with warm mango sauce and raspberries.