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Halee’s Chocodillas

Sometimes I want something chocolatey. Okay, most of the time. But I don’t always want to make a big batch of cookies or a panful of brownies. So instead of resorting to eating melted chocolate chips with a spoon (which I have been known to do on occasion), I created this simple and fast recipe to fulfill that need for chocolate, using three ingredients I always have somewhere around the kitchen.

Halee’s Chocodillas

Serves: 1 (or 2 if you’re feeling magnanimous)

  • 1 taco size flour tortilla (I usually go for the whole wheat kind – makes me feel less guilty)
  • 2 tablespoons semi-sweet chocolate chips
  • ground cinnamon

1. Preheat the toaster oven (or regular oven) to 400°.

2. Sprinkle the chocolate chips and a generous dash of cinnamon on one half of the tortilla and fold the other half over it, like a quesadilla. Pop it in a tray in the toaster oven. Bake for 4 minutes, flip it over, and bake for 4 more.

3. When the outside is as crispy as you want, sprinkle it with cinnamon (if you want it to stick well, give it a spritz with some nonstick spray). And enjoy!


Pb chocodillas: Spread a layer of peanut butter on one half before sprinkling with chocolate chips.

Add some fruit: Want some strawberries with that chocolate? Layer a few slices on the inside for a fruity touch. Or add dried cranberries, with white chocolate instead of regular.

Different preparation: Try making it in a skillet, like regular quesadillas. (I’ve never tried it but it sounds awesome.)

For company: Use burrito-sized tortillas (increasing the chocolate, of course) and bake them in the oven.

A fancy look: Drizzle it with chocolate syrup, and squirt a little whipped cream on top.

Candy bar inspiration: Base your ingredients on your favorite candy bar. For instance, for Almond Joy flavor, try adding coconut and almonds.

The possibilities are only as limited as your imagination. So get creative and make the chocodilla your own!

Original version:

  • Calories: 240
  • Fat: 11 g
  • Sodium: 250 mg
  • Carbs: 32 g
  • Fiber: 4 g
  • Protein: 5 g
  • Sugar: 17 g


Halee Matthews has been writing since she could hold a pencil, though her spelling has  improved a bit since then. Halee has been a staff writer for various newspapers and magazines, and became an editor at Real Teen Faith in 2009. She writes fiction and poetry from the comfort of her couch, usually with the aid of a cup of coffee. When she’s not typing wildly on her MacBook, pondering the wonder and beauty of coffee, or taking her purple chucks out into the real world, you can find her hanging out at her blog, on Facebook, or on Twitter.


About Jess Keller

I'm an author, speaker and chocolate eater who's chasing hard after my dreams.

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