Remember the last post about fruit quesadillas? Many quesadillas later, they morphed into all-out dessert. Goat cheese was swapped out for requesón, the name for ricotta cheese in Mexico. Chocolate was added. And walnuts. And ice cream. At this point, the quesadillas were dessert, not lunch.
Has anyone else come up with dessert quesadillas? I don’t know and I don’t want to know. In my world, dessert quesadillas originated here on Cooking in Mexico, and I don’t want Google to tell me otherwise. I still remember how excited I was when I thought I was the first person ever to come up with walnutella, my own concoction of walnuts and Ibarra chocolate to make a Nutella-like spread. A quick internet search proved otherwise. Then there was the time I thought, Hey, no one else is doing tuna melt quesadillas! Wrong. They were all over the internet, too. So, if you see dessert quesadillas on the internet, don’t tell me, OK? Gracias.
Take almost any fruit — apples, mango, pears, strawberries, figs, even banana. I used mango and apple this time. Laying the tortilla flat, spread with ricotta cheese. Then top one half with fruit, chocolate and nuts, and fold the other half over. It’s ready for a hot griddle. Fruit, ricotta and chocolate could not be a more delectable combination.
Add a scoop of ice cream and some chocolate sauce, and all of a sudden a fancy dessert is happening. With everything prepped, this would be easy to put together for company, and would probably be a dessert they have not had before.
Dessert Quesadillas 8 servings
- 2.5 oz./70 g. dark chocolate, chopped, plus 1 oz/28 g. for sauce
- 2 teaspoons avocado oil or other neutral oil
- 4 whole wheat tortillas
- 1 cup/8 oz./230 g. ricotta cheese
- 1 apple, peeled and sliced 1/2″/1.25 cm. thick
- 1 mango, sliced 1/2″/1.25 cm. thick(see Notes below for instructions)
- 1/2 cup/50 g chopped walnuts plus additional chopped walnuts for garnish
- Vanilla ice cream
- 1. Make chocolate sauce: microwave or melt over low heat 1 oz./28 gr. dark chocolate in 2 teaspoons avocado oil, heating just until chocolate is melted, and mixing until smooth. Set aside to cool.
- 2. Divide ricotta among tortillas and spread to within 1/2″/1.25 cm. of edge.
- 3. On one half of each tortilla, place fruit, nuts and chocolate.
- 4. Fold in half and cook on medium hot griddle until brown and toasty, about 2-3 minutes on each side.
- 5. Cool about 5 minutes on a cake rack.
- 6. Cut each quesadilla in half. Top with a scoop of vanilla ice cream, drizzle with chocolate sauce, and garnish with additional chopped walnuts.
Notes:
~ Why whole wheat tortillas? Because they have more fiber, more nutrition, and much more flavor than white flour tortillas.
~ To slice a mango, stand it on end and cut the two cheeks off, slicing very closely to the seed. Without cutting through the skin, cut 1/2″ slices (see 3rd. photo). Holding one cheek in the palm of your hand, run the edge of a spoon between the flesh and the skin, releasing the slices.
~ Eight years ago, I wrote about making requesón. It’s actually easy, though I confess I don’t make it any more. We live in a dairy region where fresh cheeses are made at the local ranches and sold at the cremerías. It’s too convenient to bring home a carton of requesón, hand made at a nearby rancho. Freshly made requesón pairs well with fruit and good bread.
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