I crave sweets every single day, and I am not ashamed to admit to that fact.
My grandfather and I shared our major sweet tooth affliction, and it was one of the things that really bonded us together.
I remember as a little girl, my family would always get together for Sunday night dinner. My other little cousins and I would play for hours before dinner hit the table. With all that running around, of course we all got whiny and hungry well before dinner was due to be served.
While my other cousins would go screaming to their moms or our grandmother, I would sneak into the study to hop up on my grandfather’s lap.
He would stop whatever he was doing and reach into his desk to pull out a piece of candy, chocolate, or whatever other sweet he was hiding from my grandmother.
Then my grandfather would read to me and we would snack on sweets, giggling with each other like we had gotten away with a major secret.
It was the one time in my life that I feel like my sweet tooth was completely celebrated.
Most days, I still crave sweets. Okay, really every day I find myself craving sweets. If I don’t give myself something indulgent each day, even if it’s the smallest amount, then my body basically feels like it’s crying.
So, in order to keep my sanity, I like to have lots of dessert ideas at hand. The problem is, my husband does not have the sweet tooth I have, so we need to have some desserts that aren’t too sweet at the ready for him.
That’s where this amazing dessert quesadilla recipe comes in. Sure, it’s filled with sweet ingredients, but the flour tortilla base provides a bit of contrast.
This recipe is so darn easy, it comes together in just 15 minutes without any complications. The biggest challenge is making sure that you CAREFULLY flip the quesadilla so it doesn’t fall apart.
However, since the tortillas used for this recipe are on the smaller size, it’s a lot easier than trying to flip a full sized double-decker quesadilla.
Good luck if that’s something you want to attempt. More power to you.
The layers of creamy cheese, tangy pineapple, sweet raspberry jam, and fresh raspberries all come together in a heavenly mixture. There’s just enough sweetness to make this recipe a dessert, but not enough to make you feel like you are eating something overly indulgent.
There’s fruit in it, so that means it’s healthier, right?
I know that sweet quesadillas might seem weird to some of you, but don’t knock it until you try it. There’s something exciting about having the surprise of something sweet sandwiched between layers of flour tortilla.
Personally, I think the powdered sugar and honey drizzle on top really bring everything together. You get the crisp crunch and savory flavor from the toasted tortilla, and the sweetness of the garnish mellows it out just enough.
Pure dessert perfection, with a new twist.Print
The dish you always thought of as savory now goes sweet with our double-decker cream cheese, raspberry, and pineapple dessert quesadilla.
- 3 6-inch flour tortillas
- 2 Tbsp cream cheese, room temperature
- 5 Tbsp crushed pineapple, drained
- 2 Tbsp raspberry jam (or strawberry jam)
- 3 oz fresh raspberries (or 4 medium strawberries)
- 1/2 Tbsp unsalted butter
- 1/2 Tbsp powdered sugar
- 2 tsp honey
- Spread cream cheese evenly over two of the tortillas.
- Add crushed pineapple on top of one of these tortillas and spread to edges.
- Place the other cream cheese-coated tortilla on top of the pineapple, with the cream cheese side down. Spread the jam on top of this tortilla.
- Using a cutting board and a sharp knife, chop the berries into small pieces. Place them on top of the jam. Cover with the third tortilla.
- Heat a small skillet over medium-high heat and melt the butter. Once melted, add quesadilla and cook until browned on the bottom, about 1-2 minutes.
- Very carefully flip the quesadilla, then cook again until browned on the bottom. Transfer to a cutting board. Carefully cut into quarters.
- Serve immediately, or keep refrigerated until ready to eat. Sprinkle with powdered sugar and drizzle with honey.
Adapted from a recipe originally written by Sophie Schuman.
- Category: Quesadilla
- Method: Stovetop
- Cuisine: Dessert
Keywords: quesadilla, dessert quesadilla, fruit, cream cheese, raspberry, pineapple
Cooking By the Numbers…
Step 1 – Measure Out All Ingredients
Measure out all of the ingredients as they are listed on the ingredients list.
Make sure that you drain the crushed pineapple well, as the extra moisture will make the quesadilla soggy.
Note that the recipe recommends using fresh raspberries and raspberry jam. If you only have strawberries and strawberry jam available, that makes a good substitute.
Step 2 – Assemble
Spread the cream cheese over two tortillas, dividing it evenly between them.
Start with softened cream cheese, or it will be difficult to spread and the tortillas may tear.
Top one of the cream cheese tortillas with the crushed pineapple. Spread the fruit to the edges in an even layer.
Add the other cream cheese tortilla on top of the pineapple, with the cream cheese side down. Spread the jam on top of this tortilla.
Chop up the fresh raspberries into small pieces, then spread them in an even layer on top of the jam. Cover with the final tortilla.
Step 3 – Cook and Serve
Place a small skillet over medium-high heat. Add the butter and allow it to melt and coat the pan.
Carefully add the quesadilla. Cook until it’s brown on the bottom, for about 1-2 minutes.
Very carefully flip the quesadilla over. Continue to cook until browned on the other side. Remove from the pan and transfer to a cutting board.
Cut into quarters and garnish with powdered sugar and honey. Serve warm. Or, keep refrigerated until ready to eat, and garnish just before serving.
Dessert For Breakfast? We Say YES
Don’t just limit this dessert quesadilla to the status of an after dinner treat. This sweet treat actually works wonderfully as an inventive breakfast. The flavors of fruit and cream cheese are a delightful way to start the day.
Do you need more desserts that are loaded with fruity flavor? Here are some of our favorite recipes:
- Dark Chocolate Blueberry Pie
- Old Fashioned Vanilla Wafer Banana Cream Pudding
- Rustic Grape Galette with Fresh Thyme
- Apple Pear Pie with Cardamom and Ginger
Would you eat this for dessert or for breakfast? Tell us in the comments below, and be sure to come back to rate the recipe when you give it a try yourself.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 2, 2011. Last updated: July 18, 2021 at 17:50 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.