Nutella Quesadillas With Black Cherry Compote

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My photography does not adquately capture the nutella deliciousness of these quesadillas.

Baby boomers, are you a Nutella fan? Would it surprise you to find this chocolaty hazelnut spread in a quesadilla? How about if that quesdadilla had been prepared in Mexico? I discovered this unusual dessert when I traveled to Cancun to participate in blog paradise for Marriott Resorts.

Although I was staying at CasaMagna Marriott Cancun Resort, it was a short walk along a covered marble breezeway to the luxurious J.W. Marriott, where the Sedona Grill is wowing guests. I was invited to sample the cuisine in this new restaurant, along with travel writer, Patty Hodapp. While I enjoyed the scrumptious entrée of red grouper in chile coconut cream sauce, the Nutella Quesadillas knocked my socks off, that is, if I had been wearing any socks.

Thanks to Chef Dominic Esposito, I’m sharing it with you:

Nutella Quesadillas With Black Cherry Compote


6 inch Flour tortillas, 10 each
16 oz Nutella
2 oz Butter
16 oz Black cherries, pitted
3 oz Black cherry liquor
8 oz Sugar

Vanilla ice cream

Warm the tortillas and spread 1.5 oz of Nutella on each flour tortilla.
Fold in to triangles and put aside.
Saute the black cherries in butter for 2 minutes.
Add sugar and liquor and cook on low heat for 20 minutes.
Once the black cherries are ready, place the quesadillas on a grill and cook for 1-2 minutes on each side.

Serve on a plate with the black cherries in a ramekin and a scoop of vanilla ice cream in a ramekin as well.


View more of my photos from dinner at Sedona Grill at the My Itchy Travel Feet page on Facebook. And, while you’re there, be sure to click the like button.

Disclosure: This travel experience provided by Marriott Resorts.

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