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coconut pecan chocolate quesadilla

Coconut Pecan Chocolate Quesadillas

Author Vianney Rodriguez


  • 1 8oz pkg cream cheese, softened
  • ¼ cup powdered sugar
  • 1 tsp vanilla
  • ½ cup sweetened shredded coconut
  • ¼ cup chopped pecans
  • 4 mission large burrito super soft tortillas
  • 1 cup melted chocolate
  • Parchment or wax paper


  1. 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.
  2. Heat a cast iron pan, griddle, or frying pan on medium heat.
  3. Lay tortillas on a work surface and evenly spread one half of each tortilla evenly with cream cheese.
  4. Fold each tortilla in half. (think Omelette)
  5. Cook each quesadilla about 2 minutes on each side until lightly crisp.
  6. Remove to a cutting board, cut into 3 equal wedges.
  7. Dip each quesadilla wedge into melted chocolate, flip with fork to coat both sides.
  8. Place on parchment or wax paper; sprinkle with extra coconut and pecan.
  9. Place in fridge or set aside until chocolate sets.