1pintstrawberriesbottoms and tops sliced off and hollowed out
Crushed graham crackersfor garnish
4 12 inchtortillas
1cupshredded mozzarella cheese
1bunch of fresh basilapprox. 10 leaves per quesadilla
1pintcherry tomatoeshalved, approx. 8-10 tomatoes per quesadilla
CheCheesecake Stuffed Strawberries
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.
Transfer mixture to a piping bag and pipe into strawberries. Garnish with crushed graham crackers and serve.
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.
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