Cheesecake Stuffed Strawberries and Caprese Quesadilla
05/2/2018 – 06/01/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Yields4-6 Servings
Yields4-6 Servings
Cheesecake Stuffed Strawberries
  • 1cup cream cheesesoftened
  • 1/2cup heavy cream
  • 1/4cup powdered sugar
  • 1pint strawberriesbottoms and tops sliced off and hollowed out
  • Crushed graham crackersfor garnish
Balsamic Reduction
  • 1/2cup balsamic vinegar
  • 1tablespoon brown sugar
Caprese Quesdillas
  • 4 12 inch tortillas
  • 1cup shredded mozzarella cheese
  • 1 bunch of fresh basilapprox. 10 leaves per quesadilla
  • 1pint cherry tomatoeshalved, approx. 8-10 tomatoes per quesadilla
  • Saltto taste
  • pepperto taste
CheCheesecake Stuffed Strawberries
  1. In a stand mixer fitted with the paddle attachment, beat cream cheese, 2 to 3 minutes. Add heavy cream and powdered sugar and beat until fluffy.
  2. Transfer mixture to a piping bag and pipe into strawberries. Garnish with crushed graham crackers and serve.
Balsamic Reduction
  1. In a small pot, combine the vinegar and brown sugar, stirring until sugar is dissolved. Bring to a boil, reduce heat, and simmer (uncovered), stirring occasionally, for 10-15 minutes, until reduced by half.
Caprese Quesdillas
  1. In a large nonstick pan on medium heat. Place the tortilla on the bottom of the pan. Top half of the tortilla with cheese followed by the basil leaves, tomato halves. Fold tortilla in half and brown on both sides
  2. Drizzle with Balsamic reduction and enjoy!