PREP TIME
10
COOK TIME
10
DIFFICULTY
Easy
SERVINGS
2
  • 1/2 – cup hazelnut spread
  • 1/2 – cup Cacique Crema Mexicana
  • 2 – flour tortillas
  • 6 – slices Cacique Blanco Fresco or Panela cheese, cut into 1/2 inch slices
  • 1/2 – cup strawberries, sliced
  • 1/2 – cup blueberries
  • 1 - tablespoon butter, melted
  • 4 – tablespoons sugar and cinnamon mix
  1. In a medium bowl, combine hazelnut spread and Cacique Crema Mexicana. Whisk until thoroughly combined. Set to the side.
  2. Heat a skillet or large frying pan over a medium flame.
  3. Place a flour tortilla in the middle of the skillet.
  4. Set 3 slices of Cacique Blanco Fresco on one side of the tortilla.
  5. Layer 1/4 cup of strawberries, and 1/4 cup of blueberries on top of Cacique Blanco Fresco slices.
  6. Fold the opposite end the tortilla over the berries.
  7. Cook until tortilla crisps on both sides and cheese has softened.
  8. Using a pastry brush, brush outside with butter then sprinkle each side of tortilla with 1 tablespoon of sugar cinnamon mixture.
  9. Repeat with remaining tortilla, Cacique Blanco Fresco slices, and berries.
  10. Serve with hazelnut crema.