3. Spread Filling: Lay one tortilla flat. Spread about $\frac{1}{4}$ of the cream cheese and strawberry mixture evenly over half of the tortilla, leaving a small border around the edges.

4. Fold: Fold the other half of the tortilla over the filling to create a half-moon shape. Gently press the edges to seal. Repeat with the remaining tortillas and filling.

3. Cook and Finish

5. Heat Pan: Melt $\frac{1}{2}$ tablespoon of butter in a non-stick skillet or griddle over medium heat.

6. Cook: Carefully place one assembled quesadilla into the melted butter. Cook for 2–3 minutes per side, or until both sides are golden brown and crisp, and the filling is warm and melted. Press lightly with a spatula to ensure even browning.

7. Serve: Remove the quesadilla from the pan. Slice into wedges (typically 3 or 4). Dust with extra powdered sugar and serve immediately while warm.

💡 Tips and Variations

• Soften the Cream Cheese: The cream cheese must be thoroughly softened to room temperature to ensure a smooth, lump-free filling.

• Fruit Swap: Substitute strawberries with diced raspberries, blueberries, or even finely diced apples (toss apples with a pinch of cinnamon first).

• Spice: Add a pinch of cinnamon or nutmeg to the cream cheese filling to give it a warmer, autumn flavor.

• Storage: These are best eaten immediately. If you have leftovers, they can be stored in the refrigerator for up to 2 days, but the tortilla will lose some of its crispness upon reheating. Reheat in a dry skillet for best results.