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Bananas Foster Quesadillas with a Caramel-Rum Sauce

Servings 4 servings
Author Melissa Sperka

Ingredients

  • 4 [8-10] inch Flour Tortillas
  • 8 oz softened cream cheese
  • 2 medium bananas cut in half lengthwise and sliced
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tsp orange zest
  • 1 stick softened butter
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1 [10 oz] jar Caramel Ice Cream topping
  • 1 tsp Rum extract

Instructions

  • In a mixing bowl, mix together the softened cream cheese, powdered sugar, orange zest and vanilla. Mix until fully combined, then gently fold in the sliced bananas.
  • Divide the mixture between the tortillas. Onto one half of each flour tortilla spread the cream cheese filling. Fold the tortilla over the cream cheese filling.
  • Repeat this with all four tortillas and place flat on a platter. Cover in plastic wrap and refrigerate for 30 minutes. [It's important to chill the filling before browning.]
  • In a separate bowl, mix together one stick of softened butter, 1/4 cup of light brown sugar and 1 tsp of ground cinnamon.
  • To prepare the quesadillas: Spread one side with the cinnamon butter mixture then place 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-high heat until the quesadilla is browned then turn, until golden on both sides. [The brown sugar caramelizes quickly, don't walk away from the pan]
  • Heat the caramel topping in a microwave safe bowl until it is the consistency of syrup.
  • Add the rum flavoring then drizzle over the hot quesadillas before serving.
  • To serve, cut the quesadilla in half and drizzle generously with the caramel-rum sauce.
  • Garnish with powdered sugar and whipped cream.
  • Serve immediately.