Dice fresh strawberries and gently fold them into the cream cheese mixture. You want them evenly distributed but not mashed.
Step 3: Assemble the Quesadilla
Spread a generous layer of the filling on one tortilla. It doesn’t need to go all the way to the edge—leave a little space for spreading while cooking.
Step 4: Cook It Up
Heat 1 teaspoon of butter in a skillet over medium-high heat. Once melted, place the tortilla (cheesecake side up) into the pan. Spread a second tortilla with butter and lay it butter-side-up on top.
Step 5: Crisp Both Sides
Cook for about 2–3 minutes per side until the tortilla is golden and crispy. Carefully flip using a spatula—it helps to press it down gently so everything melds together.
Step 6: Sweeten the Top
Mix cinnamon and sugar in a small bowl and sprinkle generously over the top while it’s still hot. That warm sugar will stick and melt just a bit—pure magic.
Step 7: Slice and Serve
Let sit for 2 minutes to set slightly, then slice into wedges. Serve with strawberry sauce for dipping or drizzling.
Pro Tips for Making the Recipe
Room Temperature Cream Cheese: It blends smoother and faster. If you’re in a rush, microwave it for 10-15 seconds.
Fresh Strawberries: Avoid frozen ones—they tend to release too much water and make the filling runny.
Golden Tortillas: Don’t crank up the heat too high; medium-high gives you that perfect golden crust without burning.
Make Ahead Trick: Mix the filling in advance and refrigerate it for a day or two. Then you can assemble and cook whenever you’re ready.
How to Serve
These quesadillas are perfect just as they are, but you can dress them up too:
Sweet Garnishes:
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