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
Published: January 12, 2011
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 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 end up chucking them.
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.
Ingredients (prices may vary):
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 tablespoons 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 tablespoon 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 tablespoon for each quesadilla).
Cut into wedges and serve warm, garnished with powdered sugar if desired.
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