The Mixed Stew is going on hiatus from April 6th thru April
10th. We hope everyone enjoys a week of sweet repeats. The Mixed Stew will
be back on April 13th with even more yummy posts. Happy Easter!
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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