Homemade Blackstone S’mores Quesadilla Recipe
Enjoy a delightful twist on classic campfire s’mores with this Homemade Blackstone S’mores Quesadilla. Prepared quickly on a griddle, it features gooey melted marshmallows, rich milk chocolate, and crunchy graham cracker crumbs sandwiched between soft flour tortillas with a crispy, buttered exterior. Perfect for an easy, kid-friendly dessert that captures all the nostalgic flavors of s’mores without the mess of an open fire.
- Prep Time: 10-15 minutes
- Cook Time: 5-6 minutes
- Total Time: 15-21 minutes
- Yield: 2 large s’mores quesadillas (serves 2-4) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Ingredients
- 1/2 cup crushed graham cracker crumbs (finely crushed, about 8–10 crackers)
- 2 large wheat tortillas (soft and pliable for folding)
- 1/2 cup milk chocolate pieces (Ghirardelli chocolate chips recommended)
- 1 cup small marshmallows (fresh for better melting)
- About 2 tbsp softened butter for greasing
- Powdered sugar for dusting (optional, for sweetness and presentation)
Instructions
- Prepare Mise en Place and Heat the Griddle: Crush graham crackers into fine crumbs using a sealed bag and rolling pin. Measure out marshmallows, chocolate chips, and soften butter. Preheat your Blackstone griddle or any griddle to medium-low heat to ensure even cooking without burning.
- Butter and Layer Tortillas with Filling: Spread a thin, even layer of softened butter on one side of each tortilla. Place the first tortilla buttered side down on the griddle. Sprinkle marshmallows, chocolate, and graham cracker crumbs evenly over the non-buttered side. Top with the second tortilla, buttered side up, creating a sandwich with butter on the outside for crispiness.
- Cook and Flip Until Golden and Melted: Let the quesadilla cook undisturbed for 2-3 minutes until the bottom tortilla is golden brown and crispy. Carefully flip using a large spatula and cook the other side for another 2-3 minutes until golden and the filling is gooey and slightly oozing. Listen for a gentle sizzle to avoid burning.
- Cool and Slice Into Wedges: Transfer the quesadilla to a cutting board and let cool for 1 minute to allow filling to set slightly. Slice into triangular wedges with a sharp knife or pizza cutter. Optionally, dust with powdered sugar to add a sweet finishing touch and enhance presentation.
Notes
- Use medium-low heat to avoid burning the tortilla before the marshmallows and chocolate melt.
- Do not overfill the quesadilla to prevent filling from spilling out and difficulty flipping.
- Add graham crackers just before folding the quesadilla for a crisp, non-soggy texture.
- Warm stiff tortillas briefly in the microwave to improve pliability and prevent cracking.
- Store leftovers wrapped in foil in the fridge for up to 2 days or freeze individually wrapped for up to 1 month.
- Reheat on a griddle over medium-low heat for 2-3 minutes per side to regain crispiness, or microwave for 30-45 seconds for faster reheating.
- Optional toppings like vanilla ice cream, fresh berries, chocolate sauce, caramel drizzle, or whipped cream pair wonderfully to enhance the dessert experience.
Keywords: s’mores quesadilla, Blackstone recipe, dessert quesadilla, campfire dessert, griddle dessert, marshmallow dessert, chocolate quesadilla, easy dessert
