Cheesecake Quesadillas with Berry Compote

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You can make large batches of berry compote and store for later use.   The trick is to remove the compote and air tight.   Store in  a cool cupb

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  • 4 Pax

Ingredients

  • 4 Mission Original Wraps
  • 1 cup Cream Cheese, room temperature
  • 3 tbsp Granulated Sugar
  • ¼ tsp Vanilla Extract
  • 2 cups Mixed Berries (Strawberries, blueberries, raspberries or just one type of berry or a mixture)
  • ½ cup Sugar
  • Juice of half a Lemon
  • 1 tbsp Butter
  • 1 tbsp Sugar (to sprinkle on)

Instructions

 

  1. In a food processor, blend together cream cheese, granulated sugar and vanilla extract until smooth. Place mixture into a piping bag or a bowl and keep cool in the refrigerator.
  2. In a small pot, add in berries and ½ cup sugar and cook on medium to low heat while tossing gently until berries are warm and juices begin to be released. Mix in the juice of half a lemon before turning off the heat and leaving it to cool.
  3. Spread 3 tbsp of cream cheese filling or pipe it onto one Mission Original Wrap. Place another wrap on top.
  4. In a large non-stick pan, melt some butter and spread it around the pan. Place the cream cheese wrap into the pan while spreading some butter on top of the other wrap. Flip when the wrap on the underside becomes brown and crispy. Do the same for the remaining wraps.
  5. Remove from pan and sprinkle with sugar. 
  6. Cut into quarters and serve with berry compote.

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Cheesecake Quesadillas with Berry Compote

You can make large batches of berry compote and store for later use.   The trick is to remove the compote and air tight.   Store in  a cool cupb

 Preparation Time: Total time: Serves 4 Pax Ingredients: 4 Mission Original Wraps 1 cup Cream Cheese, room temperature 3 tbsp Granulated Sugar ¼ tsp Vanilla Extract 2 cups Mixed Berries (Strawberries, blueberries, raspberries or just one type of berry or a mixture) ½ cup Sugar Juice of half a Lemon 1 tbsp Butter 1 tbsp Sugar (to sprinkle on) Instructions:

 

  1. In a food processor, blend together cream cheese, granulated sugar and vanilla extract until smooth. Place mixture into a piping bag or a bowl and keep cool in the refrigerator.
  2. In a small pot, add in berries and ½ cup sugar and cook on medium to low heat while tossing gently until berries are warm and juices begin to be released. Mix in the juice of half a lemon before turning off the heat and leaving it to cool.
  3. Spread 3 tbsp of cream cheese filling or pipe it onto one Mission Original Wrap. Place another wrap on top.
  4. In a large non-stick pan, melt some butter and spread it around the pan. Place the cream cheese wrap into the pan while spreading some butter on top of the other wrap. Flip when the wrap on the underside becomes brown and crispy. Do the same for the remaining wraps.
  5. Remove from pan and sprinkle with sugar. 
  6. Cut into quarters and serve with berry compote.
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