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Banana Quesadillas

Source of Recipe


Emeril Lagasse






List of Ingredients



• 1 pound cream cheese, at room temperature
  
• 1/2 cup powdered sugar
  
• 2 ripe medium bananas, peeled
  
• 10 flour tortillas (7 inches in diameter)
  
• 4 Tablespoons butter
  
• 2-1/2 cups caramel sauce, warm -- recipe below
  
• 4 medium bananas
  
• Whipped cream
  






Instructions



1. In the bowl of an electric mixer, beat the cream cheese until smooth. Add the sugar and two ripe bananas, continue to beat until smooth. Spread 1/4 cup of the filling over half of each tortilla. Fold the other half of the tortilla over the filling and press slightly. Place on a large plate and cover with plastic wrap. Refrigerate until the filling sets, about 30 minutes.
   
   
2. In a large saute' pan, over medium heat, melt 1 Tablespoon of the butter. Pan fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side. Repeat the process with the remaining filled tortillas and butter.
   
   
3. To serve, slice each filled tortilla into thirds. Arrange the slices in the center of each serving plate. Spoon 1/4 cup of the warm caramel sauce over each plate. Peel the four other bananas and slice 1/4-inch thick. Garnish each plate, with the sliced bananas and a dollop of whipped cream.
   
   
4. CARAMEL SAUCE:
   
   
5. 1 cup sugar
   
   
6. 1/2 cup water
   
   
7. 1 cup heavy cream
   
   
8. In a small, heavy saucepan, combine the sugar and the water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes. Remove from the heat, stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. YIELD: about 3/4 cup.