Homemade Blackstone S’mores Quesadilla Recipe
Introduction
Indulge in a fun and delicious twist on a classic campfire treat with this Homemade Blackstone S’mores Quesadilla. Crispy tortillas envelop melted chocolate, gooey marshmallows, and crunchy graham crackers for a dessert that’s both easy to make and utterly irresistible.
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)
- Powdered sugar for dusting (optional, adds sweetness and presentation)
- Butter for greasing (softened, about 2 tbsp)
- 1 cup small marshmallows (fresh for better melting)
Instructions
- Step 1: Prepare your mise en place and heat the griddle to medium-low. Crush graham crackers into fine crumbs using a sealed bag and rolling pin. Measure out marshmallows, chocolate pieces, and have softened butter ready. Prepping everything beforehand prevents fumbling once you start cooking.
- Step 2: Quickly spread a thin, even layer of softened butter on one side of each tortilla. Place one tortilla buttered-side down onto the hot griddle. Immediately sprinkle marshmallows, chocolate pieces, and graham cracker crumbs evenly across the non-buttered side. Top with the second tortilla, buttered-side up.
- Step 3: Cook undisturbed for 2-3 minutes until the bottom tortilla is golden brown and crispy. Carefully flip and cook the other side for another 2-3 minutes until equally golden and the filling starts to ooze slightly. Listen for a gentle sizzle; adjust heat if necessary to avoid burning.
- Step 4: Transfer the quesadilla to a cutting board to cool for 1 minute, allowing the filling to set slightly. Slice into triangular wedges using a sharp knife or pizza cutter. Dust lightly with powdered sugar if desired for a sweet finish.
Tips & Variations
- Use fresh marshmallows for the best melty texture and flavor.
- Swap milk chocolate for dark or white chocolate chips to vary the sweetness.
- Add a sprinkle of cinnamon or a drizzle of caramel sauce inside for extra flavor.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
Storage
Store leftover quesadilla wedges in an airtight container at room temperature for up to 1 day. To reheat, warm gently on a skillet over low heat to restore crispiness and melt the filling. Avoid microwaving as it can make the tortilla soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use flour tortillas instead of wheat tortillas?
Yes, flour tortillas work well as long as they are soft and pliable for folding. Just make sure they are not too thick, so the quesadilla crisps nicely.
What griddle temperature is best for cooking these quesadillas?
Medium-low heat is ideal to brown the tortillas evenly without burning while giving the chocolate and marshmallows enough time to melt inside.
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Homemade Blackstone S’mores Quesadilla Recipe
- Total Time: 16 minutes
- Yield: 2 quesadillas (serves 2-4) 1x
Description
This Homemade Blackstone S’mores Quesadilla is a deliciously indulgent treat that combines crispy wheat tortillas with a gooey, melty filling of marshmallows, milk chocolate, and graham cracker crumbs. Cooked on a griddle to achieve a golden, crispy exterior and a warm, gooey interior, this quesadilla is a fun twist on classic s’mores – perfect for an easy dessert or snack anytime you crave something sweet and comforting.
Ingredients
Filling
- 1 cup small marshmallows (fresh, not stale)
- 1/2 cup milk chocolate pieces (Ghirardelli chocolate chips recommended)
- 1/2 cup crushed graham cracker crumbs (finely crushed, about 8–10 crackers)
Quesadilla Base and Cooking
- 2 large wheat tortillas (soft and pliable for folding)
- 2 tablespoons butter (softened, for greasing and cooking)
- Powdered sugar for dusting (optional, for sweetness and presentation)
Instructions
- Prepare Your Mise en Place and Heat the Griddle:
Preheat your Blackstone griddle to medium-low heat. While it’s heating, crush your graham crackers into fine, even crumbs using a sealed bag and rolling pin. Measure out your marshmallows, chocolate pieces, and have softened butter ready. Having all ingredients prepped ensures smooth cooking once the tortillas hit the griddle.
- Butter and Layer the Tortillas with Filling:
Spread a thin, even layer of softened butter on one side of each wheat tortilla. Place the first tortilla buttered side down on the hot griddle. Quickly and evenly sprinkle marshmallows, chocolate pieces, and graham cracker crumbs over the unbuttered side of the tortilla on the griddle. Top with the second tortilla, buttered side up. The butter on the outside helps to create a golden, crispy crust.
- Cook and Flip Until Golden and Melted:
Let the quesadilla cook undisturbed for 2-3 minutes until the bottom is golden brown and slightly crispy. Then carefully flip it using a spatula and cook the other side for another 2-3 minutes until golden and the filling begins to ooze slightly. Listen for a gentle sizzle to avoid burning.
- Cool and Slice Into Wedges:
Transfer the cooked quesadilla to a cutting board and allow it to cool for about 1 minute so the filling can set slightly but remain warm and gooey. Use a sharp knife or pizza cutter to slice into triangular wedges. Dust lightly with powdered sugar if desired for extra sweetness and a nice presentation.
Notes
- Use fresh, small marshmallows for the best melting texture.
- Softened butter is easier to spread evenly on the tortillas.
- Adjust griddle temperature to medium-low to prevent burning while allowing filling to melt properly.
- Crush graham crackers finely to ensure even distribution and texture in the quesadilla.
- Powdered sugar is optional but adds an attractive finish and mild extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Griddling
- Cuisine: American
Keywords: s’mores quesadilla, Blackstone griddle dessert, marshmallow chocolate quesadilla, easy dessert, sweet snack
