S’mores Quesadillas
These s’mores quesadillas pair flour tortillas filled with Nutella and mini marshmallows with a toasted butter, brown sugar, and graham cracker crust in 10 minutes.
Equipment
- Cutting board
- grill or skillet
Ingredients
- 4 Flour Tortillas (extra large)
- 3/4 Cup Nutella or Chocolate Spread
- 2 Cups Mini Marshmallows
- 1/2 Cup Butter (softened, room temp )
- 1 Cup Brown Sugar
- 1/2 Graham Crackers (finely crushed )
Instructions
- Lay the tortillas flat on a plate or cutting board, cover with chocolate spread, and distribute the mini marshmallows over the filling area. Keep a small border clear around the edges so the melting marshmallows have room to spread.
- Close each tortilla into a half-moon and coat the upward-facing surface with softened butter. A smooth, tacky layer helps the sugar and crumbs adhere instead of falling away.
- Press brown sugar and graham cracker crumbs firmly onto the buttered surface, then lower that coated face onto a medium-heat skillet or grill. After about 2 minutes, the underside should look golden and smell toasted rather than sharply scorched.
- Coat the exposed tortilla surface with butter, then press brown sugar and graham cracker crumbs onto it while the underside cooks. The upper coating should cling evenly, ready to brown after flipping.
- Slide a wide spatula underneath, turn the quesadilla carefully, and cook the second side for another 2 minutes. Look for a golden exterior and marshmallows that have softened into a gooey filling.
- Transfer the cooked quesadilla to a cutting board, slice into wedges, and serve promptly. The tortilla should still feel crisp while the chocolate and marshmallow remain soft.
Notes
Coating tip: Press the brown sugar and finely crushed graham crackers into the softened butter over a plate so the crust adheres well and loose crumbs stay contained.
Heat control: Because the sweet coating browns rapidly, reduce the heat toward medium-low or shift the tortilla to a cooler grill spot if the exterior darkens before the marshmallows soften.
Serving tip: Let the cooked quesadilla settle for about 1 minute before slicing with a sharp knife so the molten marshmallow stays tucked inside the wedges.
Storage and reheating: Let leftover wedges release excess steam before refrigerating in an airtight container, then reheat in a dry nonstick skillet over moderate heat until crisp and warm inside.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.