This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Caramelized Plantain Quesadillas are an easy dessert that is something a little different. Sweet plantains are caramelized, then folded inside flour tortillas with sweetened cream cheese and cooked until crispy for a wonderfully scrumptious dessert.
Tortillas are a versatile vehicle for so many savory dishes like tacos, tostadas and wraps. But did you know they work well in sweet dishes too? Oh, yes!
Today I’m bringing you something little different and something very delicious. We normally think of quesadillas as a savory dish. Well, I’m thinking outside the box with this sweet dessert quesadilla.
Buying organic is very important to me and I buy organic produce whenever and wherever I can and it is a bonus when packaged organic products are available like the new to the market Mission Organics® Tortillas. I found the range of new Mission Organic Tortillas in my local Ralphs, where they had their own display in the tortilla section.
I am featuring the new Mission Organics Flour tortillas in this recipe. In addition to flour, they also have Organic White Corn and Whole Wheat Tortillas. I feel great eating Mission Organic Tortillas because they are USDA certified organic and NON-GMO project verified.
You can read more about Mission Organic Tortillas and their other products on their website, and use their store locator so you can find where to buy them near you along with great recipes. Check it all out here > website.
Caramelized Plantain Quesadillas have a striking presentation and are worthy of a restaurant dessert, but only you will know how easy these are to make. The recipe starts with caramelizing plantains. If you’re not familiar with plantains, I recommend you change this and get familiar. They look like large bananas and you can find them in the area of the produce section with the other tropical fruits. You’ve seen them, haven’t you? And you thought they were extra-large bananas? I like to use plantains that are very ripe and when the skins are mostly black, just like a banana. For the plantains, all you have to do is caramelize them, it only a few minutes and it dramatically enhances their flavor. After that, heat a bit of unsalted butter and sugar on a cast iron skillet. Then add the sliced plantains and sauté for 2 minutes per side or until they brown and develop a deep, caramel flavor and color.
Since these are quesadillas, there must be cheese and cream cheese is the perfect option for this sweet treat. Cream cheese also acts as the glue to keep the plantains in place.
Sweetened with powdered sugar (which dissolves better than granulated) vanilla extract and a little cinnamon, the tang of the cream cheese with come through. You’ll also get a little hint of the vanilla and cinnamon which works so well with the caramelized plantains.
To build the quesadilla, spread the sweetened cream cheese on top of a tortilla and add slices of the caramelized plantains on half, then fold the tortilla in half. I like to make my quesadillas in a dry cast iron skillet. No butter is needed for this because I like the way the tortilla crisps without it and I love it that way. Once the quesadilla is crisped on both sides, cut it into 2 triangles and served with sweetened whipped cream, caramel sauce and chocolate sauce. Is this a fun and delicious dessert, or what?
This dessert is great to make for a crowd and now that grilling season is here you can also make it all on the grill. I love a grilled tortilla.
- 8 ounces cream cheese, softened at room temperature for 1 hour out of package
- 1/2 teaspoon powdered sugar + 1/2 teaspoon
- 1/4 teaspoon vanilla extract
- A small pinch of ground cinnamon to taste
- 4 ounces heavy whipping cream
- 2 tablespoons unsalted butter, divided and softened to room temperature
- 1 teaspoon granulated sugar
- 2 ripe plantains, peeled and cut into ¼ inch slices
- 4 Mission Organics Tortillas
- Chocolate sauce
- Caramel sauce
In a bowl add the cream cheese, the first 1/2 teaspoon powdered sugar, vanilla and cinnamon. Mix well and set aside.
Use a hand mixer or electric mixer to whip the cream and second 1/2 teaspoon powdered sugar until you get soft peaks. Refrigerate until ready to use.
Heat a cast iron skillet over medium heat. Add 1 tablespoon butter and sugar and heat until the butter is melted and sugar dissolved.
Add the plantains and cook until browned, 2 minutes per side. Swirl the butter around the plantains to coat evenly. Turn them and brown on the other side.
Remove from the pan and set aside. Wipe out the pan.
Spread 1 tablespoon of cream cheese onto a tortilla. Cover half of the tortilla with an even layer of plantains, about 8 slices. Fold the tortilla in half.
Heat the cast iron skillet over medium heat and use a spatula to carefully place the tortilla into the pan. Cook until brown and crispy for 3 minutes then carefully turn and brown for 3 more minutes on the other side.
Remove the quesadilla and top with whipped cream, chocolate sauce and caramel.