Raspberry-Nutella Cheesecakeadilla

1. 1

   In a small saucepan over low heat, combine raspberries and 1 tsp.

2. 2

   sugar and cook, stirring, until berries break down and become saucy, about 5 minutes.

3. 3

   Remove from heat to let cool.

4. 4

   (Store raspberry sauce in an airtight container in the fridge up to 5 days.)

5. 5

   Meanwhile, in a small bowl, mix together cream cheese with Nutella.

6. 6

   Heat a large nonstick skillet over medium heat.

7. 7

   Grease outsides of tortillas with butter.

8. 8

   On the inside of one tortilla, slather cream cheese-Nutella mixture.

9. 9

   Add to skillet cream cheese-side-up and top with remaining tortilla (butter-side-up).

10. 10

    Cook until golden and crispy, 3 minutes, then flip and continue cooking until golden and cream cheese mixture is warmed through, 2 minutes more.

11. 11

    Remove from heat, sprinkle with remaining 1 tsp.

12. 12

    sugar, and spoon over raspberry sauce.

No additional tips available.