Strawberry Cheesecake Quesadillas

For the topping:

2 cups strawberries, hulled and quartered

2 tablespoons sugar

2 tablespoons strawberry preserves

For the quesadillas

6 ounce cream cheeese, softened (Neufchatel may be used)

3 tablespoons sour cream

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

4 (6-inch) flour tortillas

1 1/2 cups strawberries, hulled and sliced

2 teaspoons butter, divided

For the topping:

1. Combine the strawberries, sugar and preserves in a bowl; toss well and let stand until ready to serve. (May be made and held in the refrigerator up to 4 hours ahead.)

For the filling:

1. Whisk the cream cheese, sour cream, confectioners’ sugar and vanilla extract in a medium bowl until smooth.
2. Place the tortillas on a work surface and spread each tortilla with one-fourth of the cream cheese mixture. Place the sliced strawberries over one half of each tortilla. Fold the tortillas in half to form for half moons.
3. Heat an Farberware Neat Nest 8-Inch Nonstick Skillet over medium-low heat. Melt 1/2 teaspoon of the butter and add a quesadilla. Cook until lightly golden and the filling is warmed through, 1 minute per side. Transfer quesadilla to a serving plate and repeat with remaining butter and quesadillas.
4. Spoon the topping over each quesadilla and serve.