Description
Warm tortillas filled with creamy cream cheese, fruity raspberry jam, and chocolate chip cookies, finished with a sprinkle of cinnamon sugar. Perfect for breakfast, snacks, or a quick dessert.
Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 4 (8-inch) flour tortillas
- ½ cup raspberry jam
- 5 chocolate chip cookies, coarsely chopped
- Butter or cooking spray, for cooking
- 2 tablespoons cinnamon sugar
- Fresh raspberries (optional, for serving)
Instructions
- Mix cream cheese, brown sugar, and cinnamon until smooth.
- Spread cream cheese on half of each tortilla; top with raspberry jam and chocolate chip cookies. Fold in half.
- Heat skillet with butter or cooking spray; cook quesadillas 2–3 minutes per side until golden.
- Sprinkle cinnamon sugar on top and serve warm with fresh raspberries if desired.
Notes
- Chill briefly for stiffer quesadillas that hold together when slicing.
- Store in airtight container at room temperature up to 2 hours or in fridge up to 2 days.
- For make-ahead option, assemble without cooking, freeze individually, then cook from frozen.
- Prep Time: 10 mins
- Cook Time: 5 mins