Prep Time
Cook Time
Makes
Nutrition
FEATURED PRODUCT
INGREDIENTS
-
4
Organic Flour Tortillas -
8
oz cream cheese, softened at room temperature for 1 hour out of package -
½
tsp powdered sugar -
¼
tsp vanilla extract -
small pinch of ground cinnamon to taste
-
4
oz heavy whipping cream -
2
tbsp unsalted butter, divided and softened to room temperature -
1
tsp granulated sugar -
2
ripe plantains, peeled and cut into 1/4 inch slices -
chocolate sauce
-
caramel sauce
INSTRUCTIONS
-
Step 1
In a bowl add the cream cheese, the first 1/2 teaspoon powdered sugar, vanilla and cinnamon. Mix well and set aside.
-
Step 2
Use a hand mixer or electric mixer to whip the cream and second 1/2 teaspoon powdered sugar until you get soft peaks. Refrigerate until ready to use.
-
Step 3
Heat a cast iron skillet over medium heat. Add 1 tablespoon butter and sugar and heat until the butter is melted and sugar dissolved.
-
Step 4
Add the plantains and cook until browned, 2 minutes per side. Swirl the butter around the plantains to coat evenly. Turn them and brown on the other side.
-
Step 5
Remove from the pan and set aside. Wipe out the pan.
-
Step 6
Spread 1 tablespoon of cream cheese onto a tortilla. Cover half of the tortilla with an even layer of plantains, about 8 slices. Fold the tortilla in half.
-
Step 7
Heat the cast iron skillet over medium heat and use a spatula to carefully place the tortilla into the pan. Cook until brown and crispy for 3 minutes then carefully turn and brown for 3 more minutes on the other side.
-
Step 8
Remove the quesadilla and top with whipped cream, chocolate sauce and caramel.