Recipe from Dos Chilies Catering.
1 1/2 cups coarsely chopped fresh pineapple
1/2 cup fresh blackberries
2 tablespoons agave nectar or honey
2 teaspoons fresh lime juice
4 - 8 inches flour tortillas
2 tablespoons unsalted butter, melted
1/2 cup cajeta or dulce de leche
1 large banana, sliced
1/2 cup whipping cream
Cajeta or dulce de leche
Prepare fruit salsa in a medium bowl. Combine pineapple, blackberries, agave nectar, lime juice, and salt; set aside.
For the quesadillas, lightly brush one side of each tortilla with the butter. Place the tortillas, butter side down. Spread 2 tablespoons cajeta or dulce de leche over half of each tortilla. Top with banana slices. Fold tortilla over.
Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, over medium heat for until light brown, turning once. Transfer to cutting board and cut into wedges.
In a small bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form. To serve, place quesadilla wedges on a serving plate. Top with whipped cream and fruit salsa. Drizzle with additional cajeta or dulce de leche. Light and refreshing dessert!
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