Chocolate quesadillas

  • For the cocoa chilli powder
  • 2 tsp unsweetened cocoa powder
  • 1/2 tsp chipotle chilli powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • Pinch salt
  • For the quesadillas
  • 4 flour tortillas (20cm in diameter)
  • 2 tbsp unsalted butter, room temperature
  • 113g white chocolate, broken into 2.5cm squares
  • 113g dark chocolate, broken into 2.5cm squares
  • 3 tsp cocoa chilli powder, recipe follows
  • 4 scoops vanilla ice cream, for service
  • 2 tbsp dark chocolate sauce, for garnish
1) For the cocoa chilli powder; add all the ingredients to a small bowl and combine well. Set aside.

2) For the quesadillas; heat a large nonstick frying pan or griddle over a medium-high heat. Spread 1 side of each tortilla with butter.

3) Lay 2 tortillas in the pan, buttered side down, and scatter half the chocolate randomly over each.

4) Sprinkle each with 1 tsp cocoa chili powder and cover with the remaining tortillas, buttered side up. Cook until the chocolate starts to melt, about 3 to 4 minutes.

5) Carefully flip over and cook the other side until evenly browned, an additional 3 to 4 minutes. Remove from the heat to a cutting board, leave to rest for 3 to 4 minutes, then cut each into 4 quarters.

6) 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 the remaining tsp of the cocoa chili powder. Serve immediately.

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