Desserts and Fruits
January 18, 2016
Susan got inspired to create a couple of desserts. This one hits all the sweet spots and after only 2 grillings had to hit the website
8 large flour tortillas
1 cup chocolate chips
1 cup fresh raspberries
16 ounce container whole milk ricotta cheese
3/4 cup confectioners sugar
1 tsp vanilla
1Spread 1/4 of the filling on one tortilla (this is the bottom of the sandwich)
2Sprinkle 1/4 of the chocolate chips on the ricotta
3Lay 2nd Tortilla on top
4Spread light film of filling on top
5Cut raspberries in half and layer onto the top tortilla
6Add a few more chocolate morsels for color
1Medium Heat 400F. Use a grilling spray or wipe the raised rails with oil.
2Slide the Quesadilla off the cutting board onto the GrillGrates- Close Lid
3Check in 3-4 minutes by slightly lifting an edge to see the sear marks
4Quarter turn if dark searing or wait and Quarter turn in 2-3 minutes. Close Lid
5Use The GrateTool to check for firmness of Quesadilla. Crispy, firm is perfection.
6Determine whether to give it a couple of more minutes or off it comes onto the cutting board.
7Let stand for 2 minutes.
8Cut and Serve