Mouthwatering S’mores Quesadilla

Finding a fun dessert that doesn’t require turning on the oven or building a campfire can be tricky, especially when you’re craving something sweet but don’t want to spend hours in the kitchen. And let’s be honest, sometimes you just want that classic s’mores flavor without all the outdoor setup and messy marshmallow roasting.

That’s where this s’mores quesadilla comes in perfectly: it delivers all those gooey, chocolatey, graham cracker flavors you love, cooks up in just minutes on the stovetop, and can easily be customized with whatever chocolate or marshmallows you have in your pantry.

What Kind of Tortillas Should I Use?

For s’mores quesadillas, you’ll want to stick with burrito-sized flour tortillas since they give you plenty of room for all those gooey fillings. The larger size makes it easier to fold and flip without everything spilling out, plus flour tortillas get nice and crispy when cooked. You can use regular white flour tortillas or whole wheat if you prefer, but avoid corn tortillas since they’re too small and tend to crack when folded. Make sure your tortillas are fresh and pliable – if they seem a bit stiff, you can warm them slightly in the microwave for about 10 seconds to make them more flexible before assembling your quesadilla.

Options for Substitutions

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

• Burrito-sized flour tortillas: Regular 8-inch flour tortillas work great too – you might just need to adjust the filling amounts slightly. Whole wheat tortillas are also fine if that’s what you have on hand.
• Chocolate spread: No chocolate spread? Break up 2-3 milk chocolate bars or use chocolate chips – just warm them slightly in the microwave for easier spreading. Nutella works wonderfully too for a hazelnut twist.
• Graham crackers: Honey graham crackers, cinnamon graham crackers, or even digestive biscuits can step in here. You could also crush them up instead of using whole squares for easier eating.
• Marshmallow fluff: Mini marshmallows work perfectly – just use about ¼ cup and they’ll melt as the quesadilla cooks. Regular marshmallows chopped up also do the trick.
• Powdered sugar: This is just for dusting on top, so you can skip it entirely or use a light drizzle of chocolate syrup or honey instead for sweetness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making s’mores quesadillas is using too much heat, which will burn the tortilla before the chocolate and marshmallow fluff have a chance to melt properly – stick to medium-low heat for the best results.

Another common error is overloading the tortilla with fillings, especially the marshmallow fluff, which can ooze out and create a sticky mess in your pan.

To get that perfect crispy texture, make sure to press down gently with a spatula while cooking, and don’t flip too early – wait until the bottom tortilla is golden brown and the fillings are starting to melt.

For easier handling, let the quesadilla cool for a minute or two before cutting, and try crushing the graham crackers into smaller pieces rather than using large squares to prevent them from poking through the tortilla.

What to Serve With S’mores Quesadilla?

This sweet treat is pretty much perfect on its own, but I love serving it with a scoop of vanilla ice cream on the side for the full dessert experience. A drizzle of chocolate syrup or caramel sauce makes it even more indulgent if you’re really going all out. Fresh strawberries or sliced bananas are great for adding a bit of freshness to balance out all that chocolatey goodness. For drinks, it pairs wonderfully with cold milk, hot chocolate, or even a strong cup of coffee if you’re serving it to adults.

Storage Instructions

Keep Fresh: S’mores quesadillas are definitely best enjoyed right away while they’re still warm and gooey. If you have leftovers, wrap them in foil and store in the fridge for up to 2 days. The graham crackers will lose some of their crunch, but it’ll still taste good!

Freeze: You can freeze assembled but uncooked quesadillas for up to 1 month. Just wrap them tightly in plastic wrap and then foil. When you’re ready to cook, there’s no need to thaw – just add a few extra minutes to the cooking time.

Warm Up: To bring leftover quesadillas back to life, heat them in a skillet over medium-low heat for about 2-3 minutes per side. You can also use a toaster oven, but avoid the microwave since it’ll make the tortilla chewy and the graham crackers soggy.

Preparation Time	10-15 minutes
Cooking Time	4-8 minutes
Total Time	14-23 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 700-800
• Protein: 9-12 g
• Fat: 22-28 g
• Carbohydrates: 120-135 g

Ingredients

• 2 large flour tortillas (8-inch, at room temperature)
• 2 tbsp marshmallow creme (or 2 tbsp marshmallow fluff)
• powdered sugar, for dusting
• 2 graham cracker sheets, divided into 8 pieces (about 1×1-inch each)
• 2 tbsp chocolate hazelnut spread (I use Nutella)

Step 1: Prepare Your Mise en Place

• 2 graham cracker sheets, divided into 8 pieces

Break the graham cracker sheets into 8 pieces (about 1×1-inch each) and set aside on a small plate.

Have your chocolate hazelnut spread, marshmallow creme, and powdered sugar within arm’s reach of your cooking station.

This ensures you won’t scramble to find ingredients while your tortilla is heating.

Step 2: Heat the Pan and Toast the First Tortilla Side

• 1 large flour tortilla

Heat a non-stick skillet or griddle over medium heat for about 1-2 minutes until it’s warm but not smoking.

Place one flour tortilla on the pan and let it toast for about 30-45 seconds until it’s warm and slightly golden.

This pre-toasting creates a better texture and helps the quesadilla hold together.

Step 3: Layer the Filling

• 2 tbsp chocolate hazelnut spread
• graham cracker pieces from Step 1

Spread the chocolate hazelnut spread evenly over half of the tortilla, leaving about ½-inch from the edges.

Arrange 4 graham cracker pieces on top of the chocolate, then dollop the marshmallow creme over the graham crackers.

I like to use a small offset spatula or butter knife to gently spread the marshmallow so it distributes evenly and doesn’t get too messy.

Step 4: Fold and Cook the Quesadilla

• filled tortilla from Step 3

Carefully fold the unfilled half of the tortilla over the filling, pressing gently so it stays in place.

Cook for 2 minutes undisturbed, then carefully flip and cook the other side for another 2 minutes until both sides are golden brown and crispy.

The chocolate and marshmallow will soften and meld together, creating that perfect gooey s’mores texture.

Step 5: Finish and Serve

• cooked quesadilla from Step 4
• powdered sugar, for dusting

Transfer the cooked quesadilla to a cutting board and slice it diagonally in half to create two triangles.

Dust generously with powdered sugar while still warm—this sticks beautifully to the warm, slightly sticky surface.

Serve immediately while the chocolate and marshmallow are still warm and gooey.