Dessert: Raspberry-Nutella Cheesecakeadilla

Recipe by Lindsay Funston A ridiculously simple homemade raspberry sauce—we're talking toss some raspberries in a saucepan with a little sugar and let them simmer a few minutes—goes insanely well with the Nutella-cream cheese filling.

Ingredients

1 c. raspberries
2 tsp. sugar
1/3 c. cream cheese, softened
2 tbsp. Nutella
2 8" flour tortillas
Butter, for greasing tortillas

Instructions

In a small saucepan over low heat, combine raspberries and 1 tsp. sugar and cook, stirring, until berries break down and become saucy, about 5 minutes. Remove from heat to let cool. (Store raspberry sauce in an airtight container in the fridge up to 5 days.)
Meanwhile, in a small bowl, mix together cream cheese with Nutella.
Heat a large nonstick skillet over medium heat.
Grease outsides of tortillas with butter. On the inside of one tortilla, slather cream cheese-Nutella mixture. Add to skillet cream cheese-side-up and top with remaining tortilla (butter-side-up).
Cook until golden and crispy, 3 minutes, then flip and continue cooking until golden and cream cheese mixture is warmed through, 2 minutes more.
Remove from heat, sprinkle with remaining 1 tsp. sugar, and spoon over raspberry sauce.

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