Cajeta quesadillas recipe
This rich Mexican dessert is ready in minutes as it uses tortilla wraps to form the base of these gooey caramel parcels. Usually savoury, these sweet quesadillas pair sticky dulce de leche with banana, but are freshened up with a zingy lime-soaked pineapple and blackberry salsa. Serve with a dollop of double cream for the perfect quick and easy dessert treat. See method
- 4 x 8 inch flour tortillas
- 2 tbsp butter, melted
- 250g (8 oz) dulce de leche (or Carnation caramel)
- 2 bananas, thickly sliced
For the salsa
- 1/2 ripe pineapple, cut into 1cm dice
- 125g (4oz) blackberries
- 2 tbsp agave
- 1/2 lime, juiced
- 125ml (4oz) double cream, softly whipped
If you don't have any limes, try a lemon instead
Each serving contains
of the reference intake
- Begin by brushing one side of each tortilla with melted butter. Place the tortilla butter side down and spread two heaped tablespoons of the dulce de leche over each tortilla. Lay banana slices on half of each tortilla, fold it over and gently press down to seal.
- Make the salsa by mixing the pineapple, blackberries, agave and lime juice together. Gently warm the remaining the dulce de leche in a small saucepan. Set both aside until ready to serve.
- Heat a large non-stick frying pan and cook the quesadillas two at a time over a medium heat for 2-3 mins on each side.
- Remove from the heat, cut into wedges and serve with a drizzle of the warm dulce de leche, a dollop of whipped cream and some of the fruit salsa on the side. Eat immediately.
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