S’mores Quesadilla: Gooey Campfire Treat in 15 Minutes Tips, FAQ & printable recipe

Tips for success

Watch the broiler the entire sixty seconds; marshmallows go from perfectly golden to burnt in seconds, and the difference between toasty and acrid is one glance. If uncertain about a broiler's strength, start with the rack a notch lower and extend the time rather than charring the top.

For the skillet sear, keep the heat at a steady medium: too high browns the buttered tortilla before the chocolate fully melts, too low steams the shell soft instead of crisping it.

Warm the fudge sauce until it pours in a thin ribbon; cold fudge drizzled onto hot wedges seizes into clumps instead of ribbons. Cut the wedges with one confident stroke of a pizza cutter rather than sawing, and serve them within minutes of finishing.

The contrast between the shattering shell and the stretchy interior is the whole point of the dish, and it is at its peak in the first five minutes out of the pan.

Variations

• Peanut butter s'mores: Spread a thin layer of creamy peanut butter on the bare half of the tortilla before adding the marshmallows and chocolate. The nutty layer melts into the chocolate and turns each wedge into a chocolate-peanut-marshmallow bar with the same crisp shell.
• Dark chocolate version: Swap the milk chocolate for chopped dark chocolate and reduce the marshmallows to 3/4 cup. The darker, less sweet filling balances the toasted sugar and makes the graham cracker flavor come through more clearly in every bite.
• Cinnamon-sugar shell: After searing the first side, dust the top with a pinch of cinnamon sugar and flip once more for a few seconds. The coating caramelizes into a snickerdoodle-like crust that pairs naturally with the graham and marshmallow filling.
• Banana s'mores: Add a layer of thin banana slices under the marshmallows before broiling. The fruit softens and caramelizes slightly under the heat, adding a creamy, fruity note that lightens the rich chocolate and marshmallow layer.

Storage and make-ahead

Fridge

Wrap cooled wedges in foil and refrigerate up to 2 days; the shell softens but the flavor holds.

Freezer

Freezing is not recommended: the marshmallow filling turns dense and grainy when thawed.

Reheat

Reheat wedges in a 350°F (175°C) oven for 5 minutes to re-crisp; avoid the microwave, which toughens the marshmallow.

This quesadilla is at its best immediately, while the shell is crisp and the filling stretches. Leftovers can be kept, but the tortilla absorbs moisture from the marshmallow layer and softens within hours.

Cool any remaining wedges for no more than 2 hours, then wrap them individually in foil and refrigerate. Expect the texture to change: the shell turns tender and the filling firms into a dense, chewy layer, closer to a fudgy bar than a fresh quesadilla.

The components can be prepared a day ahead to make the final assembly fast. Crush the graham crackers and store the crumbs in an airtight container at room temperature, and chop the chocolate into chunks and keep it in a sealed bag so it does not bloom or soften.

The fudge sauce can be warmed gently in the microwave just before serving. Buttering and filling the tortilla should happen right before broiling, though: a buttered tortilla that sits softens and can tear when folded, and the marshmallows begin to stick to the crumb layer if they wait too long.

Serving ideas

Serve the wedges hot from the cutting board, arranged slightly overlapping on a platter with the fudge drizzle still glossy and the graham dust freshly scattered. The dramatic marshmallow pull is part of the fun, so cut at the table or let each diner lift a wedge and stretch it themselves. Warm plates help: the chocolate stays fluid longer on a heated surface, keeping the strings flowing through every bite.

For a full dessert spread, pair the wedges with cold glasses of milk, which is the traditional partner for s'mores and cuts the sweetness cleanly. A scoop of vanilla ice cream melting against a crisp wedge is equally welcome. Two wedges per person is a generous portion as a dessert; cut the tortilla into six smaller pieces if it is being shared among more people as a sweet snack after a meal.

Frequently asked questions

Recipe card

S'mores Quesadilla: Gooey Campfire Treat in 15 Minutes

Prep 6 minCook 6 minTotal 12 minServes 2

Ingredients

• 2 tbsp unsalted butter, softened, for the tortilla
• 1 large flour tortilla, 10 inches across
• 1 cup mini marshmallows
• 1 cup milk chocolate chunks, chopped from a bar
• 1/2 cup crushed honey graham crackers, plus more for dusting
• 1/4 cup warm fudge sauce, for drizzling
• Crushed graham cracker dust, for serving

Instructions

1. Put the graham crackers in a zip-top bag and crush them with a rolling pin until you have a mix of fine crumbs and small pebbles. Chop the milk chocolate bar into rough chunks about the size of chocolate chips, aiming for even pieces so every wedge gets some.
2. Spread the softened butter in a thin, even layer over the entire top surface of the flour tortilla, edge to edge. This buttered face becomes the crispy, golden exterior, so make sure the rim is coated too, since it browns first under the broiler and in the skillet.
3. Set the tortilla buttered side down on a small baking sheet. Scatter the mini marshmallows over one half, then add the chocolate chunks and the crushed graham crackers on top of the marshmallows, keeping everything about an inch from the edge so the filling stays inside when folded.
4. Position the oven rack about six inches from the element and turn the broiler to 450°F (230°C). Broil the open-faced tortilla for about 60 seconds, watching constantly, until the marshmallows puff and turn deep golden brown with a few toasty charred spots.
5. Working quickly while the filling is molten, lift the bare half of the tortilla and fold it over the mounded filling, pressing gently along the curve to seal. The broiled marshmallow surface now sits inside, insulated by the tortilla, ready to be seared crisp on both faces.
6. Heat a dry skillet over medium heat, about 350°F (175°C). Slide the folded quesadilla in and sear for about 90 seconds per side, pressing lightly with the spatula, until each buttered face is deep golden brown and crisp. Keep the heat at medium so the crust browns before the filling scorches.
7. Transfer the quesadilla to a cutting board and let it stand about a minute, just long enough for the molten filling to stop flowing freely. Cut it into wedges with a sharp knife or a pizza cutter, using one firm downward stroke so the filling stays neatly inside each piece.
8. Warm the fudge sauce until it flows easily, then drizzle it in thin ribbons over the wedges. Finish with a scattering of fine graham cracker dust so it clings to the warm fudge. Serve immediately, while the shell shatters and the filling pulls into long, stretchy strings.

Contains: gluten, milk

Estimated nutrition per serving

Calories

1085

Protein

13 g

Carbohydrates

155 g

Fat

62 g

Automatic estimate from the ingredient list, not laboratory-verified.