Ingredients

The following ingredients have 4 Servings
  • 8 8-10 inch flour tortillas
  • 1 8 oz block cream cheese (softened )
  • 2 medium bananas (cut in half lengthwise and sliced)
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tsp orange zest
  • 1/2 cup salted butter (softened)
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1 10 oz jar quality caramel ice cream topping OR 14 oz can dulce de leche
  • 1 tsp rum extract OR 2 Tbsp dark rum
  • whipped cream or vanilla ice cream for serving
  • powdered sugar for dusting (optional)

Instruction

  • To prepare the filling: In a mixing bowl, using an electric mixer, whip together cream cheese, powdered sugar, orange zest and vanilla until fully combined. Gently fold in sliced bananas by hand.
  • Divide creamed mixture between four tortillas. Top with a second tortilla. Place flat onto a sheet pan or platter. Cover with plastic wrap and refrigerate for 30 minutes. [It's important to chill the filling before cooking.]
  • To prepare: In a small bowl, mix together softened butter, brown sugar and cinnamon until fully combined.
  • Spread one side with cinnamon butter mixture then place buttered side down into a non stick pan. Brown over medium-high heat. While the first side is browning, spread the butter mixture onto the other side.
  • Cook on medium to medium-high heat until the quesadilla is golden then turn, repeating on the other side.. [The brown sugar caramelizes quickly, don't walk away from the pan]
  • Meanwhile, Heat caramel topping in a microwave safe bowl until it is the consistency of syrup. Mix in the rum.
  • To serve, cut quesadillas into quarters. Drizzle generously with caramel-rum sauce.
  • Garnish with powdered sugar and whipped cream or ice cream. Serve immediately.