Flour tortillas are filled with Nutella and diced fresh fruit, then pan- griddled. Served with a sprinkle of cinnamon and sugar and a dollop of yogurt.
Yield: 12 servings
Portion: 2 quesadillas
24–6-inch flour tortillas
1 ½ cups Nutella® hazelnut spread
1 qt. Tropical Fruit Salsa*
vegetable oil for griddling
½ cup cinnamon sugar
¾ cup non-fat plain, honey or vanilla flavored yogurt
¼ cup toasted chopped nuts (walnuts, pecans, pistachios, macadamia, etc.), optional
*Tropical Fruit Salsa – Makes: 1 qt.
- Place tortillas on a clean work surface. Spread one half of each tortilla with 1 Tbsp. Nutella. Fold tortillas in half to encase filling. Repeat process for each tortilla. Place on a sheet pan and cover until ready to cook.
- For Each Serving: Heat griddle. Add 1 tsp. oil and griddle 2 stuffed tortillas 1–2 minutes or until golden brown. Flip quesadilla over in griddle or skillet and sprinkle top with 1 tsp. cinnamon sugar. When browned, remove from pan/griddle and serve immediately. Serve 2 quesadillas per serving topped with ⅓ cup tropical fruit salsa (see recipe below) and 1 Tbsp. yogurt. Sprinkle with 1 tsp. toasted nuts, if desired.
2 cups chopped fresh pineapple
1 cup diced mango
1 cup diced papaya
1 Tbsp. fresh lime juice
1 tsp. fresh lime zest
In bowl, toss together all ingredients; mix gently. Cover and refrigerate at least 1 hour before serving as directed.