This easy-to-make mashup of cheesecake and quesadilla has a crisp, cinnamon-sugar crust and rich, creamy center. (Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)
Put the cream cheese, sugar and vanilla extract in a bowl, and use a silicone spatula to beat the mixture together until smooth and uniform in color.
Stir the cinnamon and remaining 1/2 teaspoon of sugar together in a small bowl and set aside.
Spread a 1/2 teaspoon of butter onto one side of each tortilla.
Flip one of the tortillas over (so that the buttered side is facing down), and then spread the cream cheese mixture onto the non-buttered surface.
Top this with the other tortilla with the buttered side facing up. You want to sandwich the cream cheese between the two tortillas with the buttered surfaces facing outwards.
Heat a cast iron skillet over medium heat until the pan is hot, and then add a cheesecakedilla. Fry pressing down gently with a spatula to flatten it (but not enough to squeeze the cream cheese out of the sides) until it's browned and crispy on one side, and then flip.
Brown the other side, and then transfer it to a cutting board before dusting it with the cinnamon sugar. Slice into wedges and serve with your favorite fruit coulis.
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