Homemade Blackstone S’mores Quesadilla Recipe
Introduction
The Homemade Blackstone S’mores Quesadilla is a delightful twist on a classic campfire treat. With melted chocolate, gooey marshmallows, and crunchy graham cracker crumbs sandwiched between crispy tortillas, it’s an easy-to-make dessert perfect for any occasion.
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, not stale, for better melting)
Instructions
- Step 1: Prepare your filling ingredients and heat the griddle to medium-low. Crush the graham crackers into fine crumbs using a sealed bag and rolling pin. Measure out marshmallows, chocolate pieces, and have softened butter ready to go.
- Step 2: Spread a thin, even layer of softened butter on one side of each tortilla. Place the first tortilla buttered-side down onto the hot griddle. Evenly sprinkle marshmallows, chocolate pieces, and graham cracker crumbs over the non-buttered side. Top with the second tortilla, buttered-side up.
- Step 3: Cook the quesadilla for 2-3 minutes until the bottom tortilla is golden and slightly crispy. Flip carefully using a spatula and cook the other side for another 2-3 minutes until golden and the filling starts to ooze from the edges. Adjust heat if necessary to avoid burning.
- Step 4: Transfer the quesadilla to a cutting board and let it cool for 1 minute to set the filling. Slice into triangular wedges with a sharp knife or pizza cutter. Dust lightly with powdered sugar if desired before serving.
Tips & Variations
- Use fresh, small marshmallows for the best melting and gooey texture inside the quesadilla.
- Try adding a sprinkle of cinnamon or a few sliced strawberries for a fruity twist.
- For a richer flavor, substitute milk chocolate with dark chocolate pieces or a mix of both.
- Use a non-stick griddle or pan to prevent sticking and help achieve an even golden crust.
Storage
Store leftover quesadillas in an airtight container at room temperature for up to 1 day. Reheat gently in a skillet over low heat for 1-2 minutes per side until warm and melty. Avoid microwaving to keep the tortilla crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this quesadilla without a Blackstone griddle?
Yes, you can use any non-stick skillet or griddle pan on your stovetop at medium-low heat to cook the quesadilla successfully.
What if I don’t have graham crackers to crush?
You can substitute with digestive biscuits, vanilla wafers, or any lightly sweetened cookie crumbs to recreate that crunchy, sweet texture.
PrintHomemade Blackstone S’mores Quesadilla Recipe
Enjoy a nostalgic twist on classic s’mores with this Homemade Blackstone S’mores Quesadilla recipe. Featuring crispy, buttery wheat tortillas filled with melty milk chocolate, gooey marshmallows, and a crunchy graham cracker crumb filling, this treat is perfect for a fun snack or dessert made right on your Blackstone griddle. Quick to prepare and irresistibly gooey, these quesadillas deliver a perfectly balanced combination of textures and flavors that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 quesadillas (serves 2-4) 1x
- Category: Dessert
- Method: Grilling
- Cuisine: American
Ingredients
Filling
- 1/2 cup crushed graham cracker crumbs (finely crushed, about 8–10 crackers)
- 1/2 cup milk chocolate pieces (Ghirardelli chocolate chips recommended)
- 1 cup small marshmallows (fresh, for better melting)
Quesadilla
- 2 large wheat tortillas (soft and pliable for folding)
- 2 tablespoons butter (softened, for greasing)
- Powdered sugar (optional, for dusting and presentation)
Instructions
- Prepare Your Mise en Place and Heat the Griddle: Begin by crushing the graham crackers into fine crumbs using a rolling pin inside a sealed bag for consistency. Measure out the marshmallows and chocolate pieces, and have softened butter ready. Preheat your Blackstone griddle to medium-low heat to get it ready for cooking.
- Butter and Layer the Tortillas with Filling: Spread a thin layer of softened butter evenly on one side of each tortilla. Place one tortilla buttered-side down onto the hot griddle. Quickly sprinkle the marshmallows, chocolate pieces, and graham cracker crumbs evenly over the unbuttered side of the tortilla. Cover with the second tortilla, buttered-side up, ensuring the buttered sides face outwards to achieve a crispy golden crust.
- 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 it with a spatula and cook the other side for another 2-3 minutes until equally golden and the filling starts to melt and ooze slightly. Adjust heat as needed to avoid burning.
- Cool and Slice Into Wedges: Transfer the cooked quesadilla to a cutting board and allow it to cool for 1 minute, letting the filling set slightly while remaining warm and gooey. Slice into triangular wedges using a sharp knife or pizza cutter. Optionally, dust with powdered sugar for added sweetness and a beautiful presentation.
Notes
- Use fresh marshmallows for the best melting texture and flavor.
- Softened butter ensures even coating and helps achieve a crispy tortilla exterior.
- Maintain medium-low heat to avoid burning while allowing the filling to melt properly.
- Crushing graham crackers finely helps distribute the flavor evenly without sogginess.
- Powdered sugar dusting is optional but adds a nice sweet finishing touch and elevates presentation.
- This recipe works best cooked on a flat griddle like a Blackstone for even heat distribution and perfect quesadilla crispiness.
Keywords: Blackstone s’mores quesadilla, s’mores recipe, griddled s’mores, chocolate marshmallow quesadilla, easy dessert, campfire s’mores alternative
