Chocolate Quesadilla Recipes

CHOCOLATE CHIP QUESADILLA

Steps:

• Drizzle honey over one tortilla; sprinkle with cinnamon and chocolate chips. Top with remaining tortilla. , In a small skillet, cook quesadilla in oil over medium heat for 1-2 minutes on each side or until lightly browned. Cut into four wedges. Serve immediately.

CHOCOLATE QUESADILLAS

Steps:

• Heat oven to 450°F. Brush both sides of each tortilla with melted butter; place in single layer on ungreased cookie sheet.
• Place half of a candy bar on half of each tortilla. Fold each tortilla in half to form half-moon shape.
• Bake at 450°F. for 4 to 6 minutes or until golden brown. Top each with scoop of vanilla ice cream.

CHOCOLATE DESSERT QUESADILLAS

Steps:

• Lightly butter both sides of each tortilla.
• Place each tortilla in a medium-hot skillet and sprinkle 1/4 of the chocolate chips on each tortilla.
• Sprinkle cinnamon and sugar to taste on top.
• As the chocolate starts to melt and stick to the tortilla, fold over and brown lightly on each side.
• Cut into wedges and serve with vanilla yogurt.

CHOCOLATE QUESADILLA

Steps:

• Lightly coat the flour tortilla with butter on both sides and start heating on a skillet.
• Place chocolate chips on one half of the tortilla and lightly dust with cinnamon and sugar to taste.
• Fold the tortilla in half and grill until lightly browned.
• Turning to brown other side as well.
• Serve hot.
• YUM!

CHOCOLATE QUESADILLAS

Steps:

• For Cocoa Chili Powder:
• Add all the ingredients to a small bowl and combine well. Set aside.
• For Quesadillas:
• Heat a large nonstick skillet or a cast iron griddle over medium-high heat. Spread 1 side of each tortilla with butter. Lay 2 tortillas in the pan, buttered side down, and top each with half of the chocolate in a random order of varieties. Sprinkle each with 1 teaspoon cocoa chili powder and cover with the remaining tortillas, buttered side up. Let cook until the chocolate starts to melt, about for 3 to 4 minutes. Carefully flip over and cook the other side until evenly browned, an additional 3 to 4 minutes. Remove from heat to a cutting board, let rest for 3 to 4 minutes, then cut each into 4 quarters. To plate, put 1 scoop of ice cream into each serving dish, add 2 pieces of quesadilla and drizzle with the dark chocolate sauce. Dust each dish evenly with remaining teaspoon of the cocoa chili powder. Serve immediately.