Homemade Blackstone S’mores Quesadilla Recipe
This Homemade Blackstone S’mores Quesadilla combines the classic campfire flavors of s’mores into a convenient, mess-free dessert made on a griddle. Featuring layers of soft flour tortillas filled with gooey marshmallows, melty milk chocolate, and crunchy graham cracker crumbs, it’s a perfect sweet treat that’s quick to make and kid-friendly. Easy to customize and enjoyable year-round, this dessert pairs wonderfully with milk, coffee, or ice cream.
- Prep Time: 10-15 minutes
- Cook Time: 5-6 minutes
- Total Time: 15-21 minutes
- Yield: 2 quesadillas (about 4 wedges each, serving 2-4 people) 1x
- Category: Dessert
- Method: Griddling
- Cuisine: American
Ingredients
Scale
Filling
- 1 cup small marshmallows (fresh for better melting)
- 1/2 cup milk chocolate pieces or chips (Ghirardelli recommended)
- 1/2 cup crushed graham cracker crumbs (about 8–10 crackers, finely crushed)
Quesadilla Base
- 2 large wheat flour tortillas (soft and pliable, burrito size ideal)
- 2 tablespoons softened butter (for greasing)
Optional
- Powdered sugar for dusting
Instructions
- Prepare Mise en Place and Heat Griddle: Begin by crushing the graham crackers into fine crumbs using a rolling pin inside a sealed bag. Measure out the marshmallows and chocolate pieces, and keep the softened butter ready. Preheat your Blackstone griddle or an equivalent griddle to medium-low heat to ensure the tortillas cook evenly without burning.
- Butter and Layer Tortillas: Spread a thin, even layer of softened butter on one side of each tortilla. Place the first tortilla buttered side down on the preheated griddle. Evenly sprinkle marshmallows, chocolate pieces, and graham cracker crumbs over the non-buttered side. Place the second tortilla on top, buttered side up, to form the quesadilla.
- Cook and Flip: Let the quesadilla cook undisturbed for 2-3 minutes until the bottom tortilla turns golden brown and crispy. Carefully flip using a large spatula to support the entire quesadilla. Cook the other side for an additional 2-3 minutes until also golden and you see the filling beginning to ooze. Adjust heat as necessary to prevent burning – medium-low heat is key.
- Cool and Slice: Transfer the cooked quesadilla to a cutting board and let it rest for about 1 minute to allow the melted filling to set slightly. Slice into triangular wedges using a sharp knife or pizza cutter. Optionally, dust with powdered sugar for added sweetness and presentation.
Notes
- Use large, soft flour tortillas for best folding and cooking results; warming tortillas briefly in the microwave can increase pliability.
- Medium-low heat is essential to avoid burning the tortillas before the marshmallows and chocolate melt properly.
- Do not overfill the quesadilla; thin, even layering prevents fillings from oozing out and makes flipping easier.
- Add graham crackers just before folding to keep them crunchy and avoid sogginess.
- Use a large spatula to support the quesadilla fully when flipping to prevent spills.
- Leftovers can be refrigerated for up to 2 days or frozen up to 1 month, reheated gently to maintain crispness and melty filling.
Keywords: s’mores, quesadilla, dessert, Blackstone griddle, marshmallow, chocolate, graham cracker, campfire dessert, easy dessert, kid-friendly
