Homemade Blackstone S’mores Quesadilla

Finding a dessert that works for outdoor cooking can be tricky, especially when you want something that feels special but won’t leave you wrestling with melted chocolate over an open fire. Traditional s’mores are great, but they can get messy fast, and let’s be honest – keeping graham crackers from crumbling everywhere while chasing kids around the backyard isn’t exactly relaxing.

That’s where this Blackstone s’mores quesadilla comes in handy. It gives you all those classic campfire flavors in a much easier format, and the best part is you can make it right on your griddle without any of the usual s’mores chaos.

What Kind of Flour Tortillas Should I Use?

For s’mores quesadillas, you’ll want to grab large flour tortillas – the bigger the better since they give you more room for all that gooey filling. Look for tortillas that are soft and pliable, not the kind that crack when you fold them. Burrito-size tortillas work great, and you can find them in most grocery stores either in the refrigerated section or on the shelf. If your tortillas seem a bit stiff, you can warm them up for a few seconds in the microwave to make them more flexible before adding your s’mores ingredients.

Options for Substitutions

This fun twist on s’mores is pretty forgiving when it comes to swaps:

• Flour tortillas: While flour tortillas work best for that soft, pliable texture, you can use whole wheat tortillas if that’s what you have. Just know they might be a bit more fragile when flipping.
• Mini marshmallows: Regular-sized marshmallows work too – just cut them into smaller pieces so they melt evenly and don’t create big pockets that might burst through the tortilla.
• Milk chocolate chips: Feel free to use dark chocolate chips, white chocolate, or even chopped up chocolate bars. Nutella also makes a great substitute if you want that creamy chocolate-hazelnut flavor.
• Graham crackers: No graham crackers? Try crushed vanilla wafers, digestive biscuits, or even cinnamon sugar cookies for a different but equally tasty crunch.
• Butter: You can use cooking spray or a light coating of oil instead of butter to grease your griddle, though butter does add that nice golden color and flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making s’mores quesadillas is using too high heat, which will burn the tortilla before the marshmallows and chocolate have a chance to melt properly – medium-low heat is your best friend here.

Another common error is overstuffing the quesadilla with filling, which causes everything to ooze out the sides and makes flipping nearly impossible, so stick to a thin, even layer of ingredients.

To prevent the graham crackers from getting soggy, add them just before folding the quesadilla and make sure your griddle is well-buttered to create that golden, crispy exterior.

Watch for the marshmallows to start puffing and the chocolate to soften before attempting to flip, and use a large spatula to support the entire quesadilla during the turn to avoid any messy spills.

What to Serve With S’mores Quesadilla?

This s’mores quesadilla is basically dessert in quesadilla form, so it’s perfect on its own with a cold glass of milk or a hot cup of coffee. If you want to make it even more indulgent, serve it with a scoop of vanilla ice cream on the side – the contrast between the warm, gooey quesadilla and cold ice cream is amazing. Fresh berries like strawberries or raspberries also make a nice pairing since they cut through all that sweet chocolate and marshmallow goodness. For a fun presentation, you can drizzle some chocolate sauce or caramel over the top, or even add a dollop of whipped cream if you’re really going all out.

Storage Instructions

Keep Fresh: S’mores quesadillas are definitely best enjoyed right off the griddle while the marshmallows are still gooey and the chocolate is melty. If you have leftovers, wrap them in foil and store in the fridge for up to 2 days, though they won’t be quite as magical as when fresh.

Freeze: You can freeze these sweet treats for up to 1 month by wrapping each piece individually in plastic wrap, then placing in a freezer bag. They’re great for when you want a quick dessert on hand, just thaw and warm them up when the craving hits.

Warm Up: To bring back that melty goodness, heat your leftover quesadilla on a griddle or skillet over medium-low heat for about 2-3 minutes per side. You can also use the microwave for 30-45 seconds, but the griddle method will give you that nice crispy exterior again.

Preparation Time	10-15 minutes
Cooking Time	5-6 minutes
Total Time	15-21 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 12-16 g
• Fat: 32-38 g
• Carbohydrates: 155-175 g

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 (I use 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)

Step 1: Prepare Your Mise en Place and Heat the Griddle

• 1 cup small marshmallows
• 1/2 cup milk chocolate pieces
• 1/2 cup crushed graham cracker crumbs
• butter for greasing

Start by prepping all your filling ingredients while your Blackstone griddle heats to medium-low temperature.

Crush your graham crackers into fine, even crumbs—I prefer to put them in a sealed bag and crush them with a rolling pin for consistent texture.

Measure out your marshmallows, chocolate pieces, and have your softened butter ready.

Getting everything prepped before you start cooking ensures you won’t have any fumbling moments when the tortilla hits the hot griddle, which is key to a perfectly cooked quesadilla.

Step 2: Butter and Layer the Tortillas with Filling

• 2 large wheat tortillas
• buttered tortillas from Step 1 prep

Working quickly, 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.

Immediately sprinkle the marshmallows, chocolate pieces, and graham cracker crumbs evenly across the non-buttered side, distributing them so every bite will have all three components.

Top with the second tortilla, buttered-side up.

The butter on the outside will help create that golden, crispy exterior while the heat melts the filling inside.

Step 3: Cook and Flip Until Golden and Melted

Let the quesadilla cook undisturbed for 2-3 minutes until the bottom tortilla becomes golden brown and slightly crispy—you can peek underneath to check the color.

Carefully flip it using a spatula and cook the other side for another 2-3 minutes until it’s equally golden and you can see the filling starting to ooze slightly from the edges.

I like to listen for a gentle sizzle; if it’s too loud, your heat might be too high and could burn the outside before the inside melts.

Step 4: Cool and Slice Into Wedges

• powdered sugar for dusting

Transfer the quesadilla to a cutting board and let it cool for 1 minute—this allows the melted filling to set just enough so it won’t ooze out everywhere when you cut it, but it’ll still be warm and gooey inside.

Using a sharp knife or pizza cutter, slice it into triangular wedges.

If desired, dust lightly with powdered sugar for an extra touch of sweetness and presentation.