Dessert QuesadillasSteven Raichlen
A dessert quesadilla lavished with bananas, queso fresco, and dulce de leche.
Other Recipes from Episode 207: Tex Meets Mex
- Yield: Makes 2 and can be multiplied as desired
- Method: Direct grilling
- 4 8-inch flour tortillas
- 2 tablespoons melted butter
- Granulated sugar
- ½ cup prepared dulce de leche
- 2 ripe bananas, peeled and thinly sliced
- ½ cup coarsely grated or crumbled queso fresco
- Ground cinnamon (preferably freshly ground) in a shaker for sprinkling
1: Set up your grill for direct grilling and build a medium fire.
2: Brush one of the tortillas with melted butter and place it butter side down on an inverted sheet pan or pizza peel dusted with granulated sugar. Spread the tortilla with a quarter of the dulce de leche. Arrange half the banana slices on top and sprinkle with half the cheese. Spread a second tortilla with dulce de leche and place it, spread side down, on top. Brush the top of the tortilla with melted butter. Prepare the second quesadilla the same way.
3: Brush and oil the grill grate. Pulling from one end, gently slide the quesadilla onto the grill grate. Grill until the bottom is browned and the cheese at the edge starts to melts, 2 minutes. Keep the grill lid lowered to hold in the heat.
4: Slide a large spatula (or the pizza peel or sheet of metal) under the quesadilla and flip it over. If you’re nervous about turning it, place a second sheet of metal on top to sandwich it, turn that over, then slide the quesadilla back onto the grill. Continue grilling until the bottom is browned and the cheese is melted, another 2 minutes. If the tortilla starts to burn, slide it to the unlit part of the grill with a spatula. You’ll need 4 to 5 minutes grilling in all.
5: Transfer the quesadillas to a platter or plates. Sprinkle with cinnamon, cut into wedges, and serve.
Our thanks to the sponsors of Project Fire Season 2:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.