Ingredients:
4 flour tortillas (8 inch in diameter)
2 Tbsp. unsalted butter, room temperature
4 oz. white chocolate, broken into 1 inch squares
4 oz. dark chocolate, broken into 1 inch squares
3 tsp. cocoa chili powder (see below)
4 scoops vanilla ice cream, for service
2 Tbsp. dark chocolate sauce, for garnish
COCOA CHILI POWDER:
2 tsp. unsweetened cocoa powder
1/2 tsp. chipotle chili powder
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Pinch salt
Directions:
For cocoa chili powder, add all ingredients to a small bowl and combine well. Set aside.
For quesadillas, heat a large nonstick skillet or cast iron griddle over medium-high heat. Spread 1 side of each tortilla with butter. Lay 2 tortillas in the pan, buttered side down and top each with half of the chocolate in a random order of varieties. Sprinkle each with 1 tsp. cocoa chili powder and cover with the remaining tortillas, buttered side up. Let cook until the chocolate starts to melt, about 3-4 minutes.
Remove from heat to a cutting board, let rest for 3-4 minutes, then cut each into four quarters. To plate, put 1 scoop of the ice cream into each serving dish, add 2 pieces of quesadilla and then drizzle with the dark chocolate sauce. Dust each dish evenly with remaining 1 tsp. of the cocoa chili powder. Serve immediately.
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