Raspberry Pecan Chocolate Quesadillas

Recipe by @seattlebutcherswife

Ingredients

8 small flour tortillas (street taco size)

1 1/2 chocolate bar (Hershey’s with almonds) crumbled

1/4 Tsp cinnamon

2 Tsp Pork Panko

2 c mini marshmallows

16 salted pecans and whole

12-16 raspberries (fresh)

Directions:

Fire up your Arteflame grill.

Place 1/4 c marshmallows on to 4 tortillas

Sprinkle Pork Panko & cinnamon evenly on top of the marshmallows on each tortilla

Crumble the pecans and the chocolate bar. Layer evenly on top of each tortilla.

Add 3-4 fresh raspberries on top and place another tortilla on top.

Wrap each “tortilla” in foil & seal the edges.

Set the packet onto the heated plancha cooktop. Make sure surface heat is 300-350.

Flip 2 minutes on each side.

Open carefully with tongs or high heat gloves.

Remove from the foil pack and crisp each side of the dessert “quesadilla” on the plancha cook top.

Allow a couple of minutes to cool then slice into 4 pieces.

*serving suggestion: plate with vanilla ice cream, chocolate sauce and any leftover berries, chocolate and pecans.

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