Ingredients:
3 Diego’s Classic or Low Carb Tortillas, or Food Service Chocolate Tortillas
1 cup fresh raspberries (cut in half if large)
1 cup fresh blueberries (cut in half if large)
½ cup boysenberries (sliced in half or quarters, depending on size)
½ cup red currant berries, pulled from the stem (seasonal)
1 cup softened full-cream cheese
¼ tsp finely grated fresh cinnamon
1 tsp pure vanilla extract
¼ cup icing sugar (for dusting)
~50g dark chocolate, finely grated (for topping)
3-6 tbsp butter (for cooking the quesadillas)
Instructions:
Warm the Tortillas:
Warm the tortillas according to the packet instructions. Keep them warm in a Diego's tortilla warmer or wrapped in a tea towel.
Prepare the Fillings:
Wash and prepare the berries (cut raspberries, blueberries, and boysenberries as needed).
Pull the currants from the stem.
Grate the dark chocolate and set it aside.
In a bowl, combine the softened cream cheese and vanilla extract. Whip together until smooth and soft.
Assemble the Quesadillas:
Lay each tortilla flat on a cutting board.
Evenly spread a thick layer of the whipped cream cheese mixture on half of each tortilla.
Distribute the mixed berries and currants evenly over the cream cheese layer.
Fold the tortilla in half, creating a half-moon shape.
Cook the Quesadillas:
Heat 2-3 tbsp of butter in a frying pan over medium heat.
Depending on the pan size, cook 1-2 quesadillas at a time, placing them in the pan so that the straight edges are next to each other.
Cook for 30-40 seconds until the underside is lightly golden. Check by lifting the edge with a spatula.
Flip the quesadilla and cook the other side until golden.
Serve:
Transfer the quesadillas to a cutting board and slice them in half.
Dust with sifted icing sugar, sprinkle with finely grated dark chocolate, and top with any remaining berries and currants.
Enjoy these sweet and creamy Berry Cream Cheese Quesadillas for a delightful treat!
Choose by Dish Style
