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In a medium bowl, cream together the cream cheese until creamy. Mix in the vanilla, and then gradually stir in the confectioners' sugar. Add coconut and pecan stir to combine.
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Heat a cast iron pan, griddle, or frying pan on medium heat.
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Lay tortillas on a work surface and evenly spread one half of each tortilla evenly with cream cheese.
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Fold each tortilla in half. (think Omelette)
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Cook each quesadilla about 2 minutes on each side until lightly crisp.
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Remove to a cutting board, cut into 3 equal wedges.
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Dip each quesadilla wedge into melted chocolate, flip with fork to coat both sides.
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Place on parchment or wax paper; sprinkle with extra coconut and pecan.
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Place in fridge or set aside until chocolate sets.