- Prep Time 0:08
- Cook Time 0:08
- 7 Comments
Every year, my mom insists on giving my brother and me foil-wrapped milk chocolate Santas at Christmastime…and every year he and I exchange knowing glances because we both know that our respective chocolate St. Nicks will sit on our respective coffee tables for a few weeks until we get tired of looking at them and they end up dying their inevitable respective deaths in our respective compost bins.
I was just about to toss this year’s ridiculous Lindt Santa when it occurred to me that I could use it to make the dessert tortillas I dreamed up a few weeks ago—and actually, it was perfect. The milky chocolate fused perfectly with the cream cheese and cinnamon, making the whole thing taste like a blend of warm chocolate ganache, cheesecake and churros—all in about 15 minutes.
- 4 8-inch flour tortillas $3 for 24
- 4 oz. cream cheese $1.50 for 8 oz.
- 4 oz. milk chocolate chips or chunks $2 for 14 oz.
- few dashes of cinnamon $1.50 for 1 oz.
- few dashes of salt Pantry
- 2 tbsp unsalted butter, divided $1 for a stick
Total Cost of Ingredients $8
Spread each tortilla with an ounce of cream cheese.
Sprinkle the chocolate pieces over half of the tortilla, on top of the cream cheese. Top with a dash each of salt and cinnamon and fold over to make a half-moon.
Heat 1/2 tbsp of butter in a medium frying pan over medium heat and cook the quesadilla on both sides, until the chocolate is melted and the tortilla is golden-brown. Transfer to a plate or a warm (but not hot) oven until ready to serve. Continue cooking with remaining butter and quesadillas (using 1/2 tbsp for each quesadilla).
Cut into wedges and serve warm, garnished with powdered sugar if desired.