Dessert Quesadilla! Thanks Paula Deen

Okay, let me admit this right at the beginning.  I love Paula Deen!

There’s a couple of reasons why I love Paula Deen.  Certainly one of those reasons is we share a devotion to butter.  Another reason is an admiration of how she’s worked her way into the a position of respect in the TV food world.  The other is her restaurant, Lady & Sons, in Savannah, Georgia.  A couple of years when I was in Savannah I had to get in line, 5 hours in advance of our hopeful dining experience just for a chance to eat lunch there.  I got in and ate myself into a southern food coma.  It was simply marvelous.

Any, I digress…

Mrs. Grail was watching a recent episode of Paula Deen.  I didn’t pay a great deal of attention to the show because, quite frankly I wasn’t all that interested in learning how to cook Mexican food from Paula Deen.  But when she got to dessert she got my attention.  The dessert quesadilla was something that I immediately knew I had to try on the grill.  So here’s my take on Paula Deen’s Dessert Quesadilla.

Banana Dessert Quesadilla

  • Nonstick, nonflammable cooking spray
  • 2 (10-inch) flour tortillas
  • 2 tablespoons butter, melted
  • 1 medium banana, thinly sliced
  • 1/4 cup semisweet chocolate morsels
  • 3 tablespoons firmly packed brown sugar, plus more for top
  • 1/4 teaspoon ground cinnamon
  • Vanilla ice cream
  • Caramel sauce
  • Dark Chocolate, grated
  • A pinch of Chipotle Powder


Preheat the grill to medium heat. Spray the grill rack with cooking spray.  Mix the pinch of Chipotle Powder and cinnamon with the brown sugar, set aside.

Brush one side of a tortilla with some melted butter. Place the tortilla on the grill, buttered-side down. Arrange the banana slices on the tortilla and top evenly with the chocolate morsels. Sprinkle with the brown sugar and cinnamon. Place the remaining tortilla on top to cover the bananas. Brush with more butter and sprinkle some brown sugar on top. Grill until the chocolate is melted and the bananas are soft, 3 to 4 minutes per side. Cut into wedges and serve with ice cream and caramel sauce.

Serve immediately, topped with ice cream, caramel sauce and dark chocolate.

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