Chocolate Quesadilla Recipes

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!

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.

Steps:

• In a large skillet, add chicken breast and season both sides with salt and pepper.
• Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
• Remove the chicken from the pan and continue to stir onions.
• Shred the chicken while onions are cooking.
• Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
• Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
• Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
• Serve with extra BBQ sauce and garnish with fresh parsley.
• Enjoy!

Steps:

• Heat grill to medium heat.
• Fold up sides of 16-inch-long sheet of heavy-duty foil to resemble shallow pan; spray with cooking spray. Sprinkle with cinnamon sugar. Place on grill grate.
• Place tortilla on foil; heat 30 to 40 sec. or until softened.
• Sprinkle chocolate and nuts onto half the tortilla; top with bananas. Fold tortilla in half to enclose filling.
• Grill 3 to 4 min. or until chocolate is melted. Turn quesadilla; grill 1 min. Cut into 4 wedges to serve.

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.

Steps:

• Prepare a large skillet with cooking spray and heat over medium heat.
• Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.
• Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.

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.