Bananas Foster Quesadillas Food

BANANAS FOSTER QUESADILLAS

Steps:

• 1. In a mixing bowl, mix together the softened cream cheese, powdered sugar, vanilla extract and orange zest. When the mixture is fully combined, gently fold in the sliced bananas. Onto one half of each flour tortilla spread 1/3 cup of the cream cheese mixture. Fold the tortilla over, and place it onto a flat platter. Repeat this with all four tortillas, then cover in plastic wrap and refrigerate for 30 minutes. This will allow the filling to chill before browning.
• 2. In a separate bowl, mix together one stick of softened butter, 1/4 cup of dark brown sugar and 1 tsp. of cinnamon
• 3. To prepare the quesadillas, spread one side of each with the cinnamon butter mixture. Lay buttered side down in a pre-heated non stick pan over medium-high heat. While the first side is browning, spread the butter mixture onto the other side. Cook on medium-high heat until the quesadilla is browned on both sides, you may need to lower the heat a little to avoid burning the brown sugar. To serve, cut the quesadillas in half and drizzle with the Caramel Rum glaze. [recipe to follow] Garnish with powdered sugar and whipped cream and serve hot. Yield: 4 servings Caramel Rum Glaze: 1 10 oz jar of Caramel Ice Cream topping 1 tsp. of Rum flavoring Heat the topping in a microwave safe bowl until it is the consistency of syrup. Add the rum flavoring then drizzle over the hot quesadillas before serving. Cook's note: Do not walk away from the pan when you're preparing the quesadillas, the brown sugar will caramelize quickly and it can burn easily. The prep time for this dessert is about 10-15 minutes. However, I included the chill time in my estimation.

BANANAS FOSTER

Steps:

• Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
• Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
• Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
• Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

BANANAS FOSTER II

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

BANANAS FOSTER

Steps:

• Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
• Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
• Serve warm banana pieces and sauce over vanilla ice cream.

QUICK BANANAS FOSTER

Steps:

• In a large skillet or flambé pan, melt butter over medium-low heat. Stir in brown sugar and cinnamon until combined. Cut each banana lengthwise and then widthwise into quarters; add to butter mixture. Cook, stirring gently, for 3-5 minutes or until glazed and slightly softened. Stir in creme de cacao; heat through., In a small saucepan, heat rum over low heat until vapors form on surface. Carefully ignite rum and slowly pour over bananas, coating evenly. , Leaving skillet or pan on the cooking surface, gently shake pan back and forth until flames are completely extinguished; serve over ice cream.

BANANA QUESADILLAS

Steps:

• In the bowl of an electric mixer, beat the cream cheese until smooth.
• Add the sugar and bananas, continue to beat until smooth.
• Spread 1/4 cup of the filling over half of each tortilla.
• Fold the other half over the filling and press slightly.
• Place on a large plate and cover with plastic wrap.
• Refrigerate until the filling sets, about 30 minutes.
• In a large saute pan, over medium heat, melt 1 tablespoon of the butter.
• Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side.
• Repeat the above process with the remaining butter and filled tortillas.
• To serve, slice each filled tortilla into thirds.
• Arrange the slices in the center of each serving plate.
• Spoon a 1/4 cup of the warm caramel sauce over each plate.
• Peel the bananas and slice 1/4-inch thick.
• Garnish each plate with the sliced bananas and whipped cream, if desired.