Banana Cheesecake Quesadillas

The first time I told my boyfriend I wanted to make a cheesecake quesadilla, he looked at me as though I sprouted two heads. Fortunately for both of us, it turned out to be a delicious endeavor. The cheesecake inspired filling is warm and gooey, contrasting beautifully with the crunchy tortilla shell. Warning: this can definitely be a messy dessert, and it would probably be wise to give it a minute to cool before eating, unless you enjoy a mouth full of lava.

These are rich enough that splitting a single quesadilla for two people for a dessert would be reasonable. I won't lie and say I didn't eat the whole thing myself though, so I will leave that for you to decide.

Banana Cheesecake Quesadillas
Author: Amanda
Difficulty: easy
Serves: 3-4 quesadillas

Ingredients

• 2 overripe bananas
• 1 package cream cheese, softened
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 1/4 teaspoon ground nutmeg
• 3-4 10 inch whole wheat tortillas

Directions
Mash bananas in a medium mixing bowl with a fork until pureed. Add softened cream cheese, vanilla extract, brown sugar, and nutmeg and mash together until well incorporated. Lay out a tortilla and add 2-3 tablespoons of the cream cheese mixture to one half of the tortilla. Fold over, and fry tortilla in an ungreased skillet until browned on both sides on medium-low heat. Remove from skillet and use a knife to slice quesadilla into quarters, and serve.

Step-by-Step Photos

Mash the bananas and cream cheese together in a medium mixing bowl with a fork. Add the nutmeg, brown sugar, and vanilla extract.

Stir together until well incorporated.

Spoon 2-3 tablespoons of the cheesecake mixture onto half of an open tortilla. Spread it around evenly, but leave a bit of a border for when the quesadilla gets all delightfully gooey and melty.

On low to medium-low heat, dry-fry the quesadilla without oil in the pan. Use a spatula to move it around frequently so that it doesn't stick, and flip it once to brown both sides.

Remove the quesadilla from the pan, place on a cutting board and cut into quarters. I also ended up dusting it with a bit of cinnamon, which took this treat to the next level. Serve warm!