Now comes the fun part—assembling the quesadillas. I take one flour tortilla and spread half of the cheesecake filling over one half. Then I fold the tortilla in half, creating a lovely pocket of goodness. I repeat this step with the second tortilla. In my non-stick skillet, I melt butter over medium heat. Once it’s hot, I place one quesadilla in the pan and cook it for about 3-4 minutes on each side until it’s golden brown and crispy. The aroma wafting through my kitchen at this point is absolutely heavenly!
Once both quesadillas are cooked and perfectly crisp, I remove them from the skillet and let them cool for just a minute. After they’ve cooled slightly, I slice them into wedges and serve them warm. To take it over the top, I always add a little whipped cream on the side for dipping. Trust me; the combination of creamy cheesecake and fresh strawberries dipped in whipped cream is irresistible!
Pro Tips for Best Results
I tested this recipe three ways to see how I could make it simpler without sacrificing flavor. If you’re short on time, I found that using store-bought strawberry jam can save a few steps while still delivering a delicious treat. Just swap out fresh strawberries with a couple of teaspoons of jam added to your cheesecake filling.
I also learned to watch the heat carefully while frying. Too high, and the tortillas can burn while leaving the filling cold. Sometimes, I turn the heat down slightly to ensure that the inside gets heated properly without compromising the tortilla’s crispness.
Another tip I love to share is to not overfill your quesadilla. It’s tempting to load it up, but if you do, you risk them bursting open while cooking. Trust me; fewer ingredients can sometimes elevate the experience by letting each flavor shine.
Common Mistakes to Avoid
One common mistake is using cold cream cheese. I made this error early on, thinking it would mix well anyway. However, cold cream cheese creates lumps and leaves a less-than-smooth texture in the filling. Always remember to let it come to room temperature before mixing!
Also, be ware of the choice of tortillas! Using smaller or delicate tortillas can lead to breakage. I recommend sticking with large flour tortillas, as they hold up beautifully and provide a sturdy base for our luscious filling.
Another pitfall is not allowing the quesadillas to rest a little after frying. Rushing to eat them straight off the skillet can cause the hot filling to ooze out, creating a mess. A minute of patience can save you from a sticky situation on your plate! (See the next page below to continue…)