📖 Instructions

1. First, let’s make the *tres leches* mixture. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Set aside—this is where the magic starts!
2. Now, the filling. In another bowl, combine the shredded mozzarella cheese and the crumbled queso fresco. If you're feelin' fancy, add a pinch of cinnamon for a lil' extra warmth.
3. Take a tortilla and lay it flat. Spread a generous amount of the cheese mixture evenly over one half of the tortilla. Don't be shy; we want cheesy goodness in every bite!
4. Carefully fold the other half of the tortilla over the cheese, creating a half-moon shape. Gently press down to seal the edges. *Almost* there!!
5. Heat a large skillet over medium heat. Lightly grease it with butter or cooking spray. This will help the quesadillas turn a beautiful golden brown.
6. Place the quesadilla in the hot skillet. Cook for about 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey.
7. Carefully remove the cooked quesadilla from the skillet and place it on a plate. Repeat with the remaining tortillas and cheese mixture. We're almost at the finish line!!!
8. Now for the best part! Dip each quesadilla into the tres leches mixture, making sure to soak both sides. Don't oversoak, though; we want them moist, not soggy.
9. Place the soaked quesadillas on a wire rack to allow any excess milk to drip off. This will help prevent them from becoming too soft. So close I can almost taste it!!
10. Serve immediately. Garnish with fresh strawberries, a dollop of whipped cream, and a sprinkle of cinnamon, if desired. Or don't! It's your call. Enjoy this lil' slice of heaven!