Discover the sweet side of Mexican cuisine with this super fruity spin on quesadillas. The outside features a crispy, caramel-drizzled tortilla while the inside holds a marvelously fresh medley of pineapple, blackeberries, and agave nectar. Top with a dollop of whipped cream and you've got yourself one fun, feista-ready treat.
From: Better Homes and Garden
For fruit salsa, in a medium bowl combine pineapple, blackberries, agave nectar, lime juice, and salt; set aside.
For the quesadillas, lightly brush one side of each tortilla with the butter. Place the tortillas, butter side down, on cutting board or waxed paper. Spread 2 tablespoons cajeta or dulce de leche over half of each tortilla. Top with banana slices. Fold over tortilla and gently press down.
Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Transfer to cutting board and cut into wedges.
In a small bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form. To serve, place quesadilla wedges on a serving plate. Top with whipped cream and fruit salsa. Drizzle with additional cajeta or dulce de leche..