Heat oven to 230⁰C (210⁰C for fan assisted ovens), gas mark 8.
Brush both sides of each tortilla with melted butter, and place on baking tray, lined with grease-proof paper.
Place 25g of chilli chocolate on half of each tortilla.
Fold each tortilla in half to form a half-moon shape and seal them down.
Bake at 230⁰C for 4 to 6 minutes, or until golden brown.
To serve, top each quesadilla with a scoop of vanilla ice cream, and get stuck in!
Recipe courtesy of Old El Paso™