Cheesecakedilla

Ingredients

• 1/4 cup cream cheese, at room temperature
• 1 tablespoon granulated sugar
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon cinnamon
• 2 small (7-inch) flour tortillas
• 1 teaspoon butter, at room temperature

Instructions

1. 1
   Put the cream cheese, sugar and vanilla extract in a bowl, and use a silicone spatula to beat the mixture together until smooth and uniform in color.
2. 2
   Stir the cinnamon and remaining 1/2 teaspoon of sugar together in a small bowl and set aside.
3. 3
   Spread a 1/2 teaspoon of butter onto one side of each tortilla.
4. 4
   Flip one of the tortillas over (so that the buttered side is facing down), and then spread the cream cheese mixture onto the non-buttered surface.
5. 5
   Top this with the other tortilla with the buttered side facing up. You want to sandwich the cream cheese between the two tortillas with the buttered surfaces facing outwards.
6. 6
   Heat a cast iron skillet over medium heat until the pan is hot, and then add a cheesecakedilla. Fry pressing down gently with a spatula to flatten it (but not enough to squeeze the cream cheese out of the sides) until it's browned and crispy on one side, and then flip.
7. 7
   Brown the other side, and then transfer it to a cutting board before dusting it with the cinnamon sugar. Slice into wedges and serve with your favorite fruit coulis.