Strawberry Cheesecake Quesadillas

Instructions

1. In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until completely smooth. The mixture should be creamy and free of lumps, with a light, spreadable consistency that will evenly coat the tortilla without tearing it.
2. Gently fold the diced fresh strawberries into the cream cheese mixture. Stir just enough to distribute the fruit evenly while keeping the strawberries intact, as overmixing can release excess juice and thin the filling.
3. Lay one tortilla flat on a clean work surface. Spread a generous, even layer of the cheesecake filling over the tortilla, leaving a small border around the edges to prevent the filling from spilling out during cooking.
4. Heat 1 teaspoon of butter in a skillet over medium-high heat until melted and lightly bubbling. Carefully place the filled tortilla into the skillet, cheesecake side up, allowing the bottom tortilla to begin crisping immediately.
5. Spread the remaining tortilla lightly with butter, then place it butter-side up over the filling to form a sandwich. Press gently with a spatula to help the tortillas adhere and encourage even browning.
6. Cook for 2–3 minutes per side, flipping carefully once the bottom is golden brown. Continue cooking until both sides are crisp and lightly browned and the filling is warmed through.
7. While the quesadilla is still hot, mix the cinnamon and sugar together in a small bowl and sprinkle evenly over the top, allowing the heat to help the mixture adhere.
8. Remove from the skillet and let the quesadilla rest for about 2 minutes to allow the filling to set slightly. Slice into wedges and serve warm with strawberry sauce on the side.

Notes