 | | Directions | MAKING The Quesadilla:
- Spread 1/3 of the filling on one tortilla (this is the bottom of the sandwich).
- Sprinkle semi-sweet morsels.
- Lay 2nd Tortilla on top.
- Spread light film of filling on top.
- Cut raspberries in half and layer onto the top tortilla.
- Add a few more chocolate morsels for color.
GRILLING:
- Medium Heat 400F. Use a grilling spray or wipe the raised rails with oil.
- Slide the Quesadilla off the cutting board onto the GrillGrates- Close Lid.
- Check in 3-4 minutes by slightly lifting an edge to see the sear marks.
- Quarter turn if dark searing or wait and Quarter turn in 2-3 minutes. Close lid.
- Use The GrateTool to check for firmness of Quesadilla. Crispy, firm is perfection.
- Determine whether to give it a couple of more minutes or off it comes onto the cutting board.
- Let stand for 2 minutes.
- Cut and Serve.
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Servings: 2
|  | | Ingredients | | - | | Four Tortillas |
| - | | Semi-sweet chocolate morsels |
| - | | Fresh raspberries |
| - | | To Make FILLING (mix in a foodprocessor): |
| - | | 16 ounces container whole ricotta cheese |
| - | | 3/4 cup confection sugar |
| - | | 1 teaspoon vanilla |
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