Homemade Blackstone S’mores Quesadilla Recipe

Introduction

Experience a fun twist on classic s’mores with this Homemade Blackstone S’mores Quesadilla. Crispy tortillas embrace gooey marshmallows, melted chocolate, and crunchy graham crackers for a delightful treat that’s 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 (such as Ghirardelli chocolate chips)
• 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

1. Step 1: Prepare your mise en place and heat the griddle. Crush the graham crackers into fine, even crumbs by placing them in a sealed bag and rolling over with a rolling pin. Measure out the marshmallows, chocolate pieces, and soften the butter. Heat your Blackstone griddle to medium-low temperature while prepping to avoid fumbling once cooking begins.
2. Step 2: Butter and layer the tortillas with filling. 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. Quickly sprinkle the marshmallows, chocolate pieces, and graham cracker crumbs evenly across the non-buttered side. Top with the second tortilla, buttered-side up. The buttered outside will crisp up nicely.
3. Step 3: 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. Use a spatula to carefully flip it, cooking the other side for another 2–3 minutes until equally golden and gooey filling starts to ooze from the edges. Listen for a gentle sizzle to ensure the heat isn’t too high.
4. Step 4: Cool and slice into wedges. Transfer the quesadilla to a cutting board and let it rest for 1 minute so the filling sets slightly but remains warm and melty. Slice into triangular wedges with a sharp knife or pizza cutter. Dust lightly with powdered sugar if desired for extra sweetness and a pretty finish.

Tips & Variations

• Use fresh, small marshmallows for the best melting texture and gooey filling.
• Try substituting dark chocolate for a richer flavor or mix in chopped nuts for crunch.
• If you don’t have a griddle, you can cook the quesadilla in a non-stick skillet over medium-low heat.

Storage

Store any leftover quesadilla wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a toaster oven to maintain crispiness; avoid microwaving as it may make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a Blackstone griddle?

Yes, you can use a non-stick skillet or cast-iron pan over medium-low heat. Cook slowly to ensure the filling melts without burning the outside.

What are good alternatives if I don’t have graham crackers?

Digestive biscuits or vanilla wafers crushed finely can be substituted for graham crackers and will provide a similar sweet, crunchy texture.