A dessert with Mexican flair
The savory version of this food item
tends to be a favorite for lunch and dinner. Here’s a luscious dessert
rendition:
What you will need:
1 metal spoon
1 metal spatula
1 chef’s knife
1 medium-sized bowl
1 cutting board
1 fry-pan or skillet
1 serving plate
2 large flour tortillas
½ cup cream cheese
1 ripe banana, thinly sliced
½ cup dried cranberries
3 tblspn honey or maple butter
Butter
1 to 2 teaspoons cinnamon, ground
Optional:
Whipped topping
Cooking and Directions:
Layout one flour tortilla on cutting
board. Smear and spread cream cheese on one-half and one side of
tortilla. Then add a layer of dried cranberries, sliced banana, sprinkled
cinnamon, and honey (or maple butter). Fold over clean tortilla flap to
form quesadilla. Press down firmly. Heat up skillet at medium-high
heat. Add a pat of butter to skillet and grease bottom of pan.
Next, carefully position quesadilla into skillet. Let quesadilla cook on
each side for 1 to 3 minutes until nicely browned. Repeat process for second
tortilla. Cut cooked quesadillas into wedges with chef’s knife and serve
with whipped topping.
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