Introduction

Enjoy the classic campfire flavors of s’mores without the mess or hassle with this Homemade Blackstone S’mores Quesadilla. Ready in under 20 minutes, it’s a quick, kid-friendly dessert you can make right on your griddle all year round.

Homemade Blackstone S’mores Quesadilla Recipe - Recipe Image

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)
1 cup small marshmallows (fresh for better melting)
About 2 tbsp softened butter (for greasing)
Powdered sugar for dusting (optional, adds sweetness and presentation)

Instructions

Step 1: Prepare your mise en place and heat the griddle to medium-low. Crush the graham crackers into fine crumbs, measure out your marshmallows and chocolate pieces, and have softened butter ready.
Step 2: Spread a thin, even layer of softened butter on one side of each tortilla. Place one tortilla buttered-side down on the hot griddle, then 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 undisturbed for 2–3 minutes until the bottom is golden brown and crispy. Carefully flip using a spatula and cook the other side for another 2–3 minutes until golden and the filling starts to ooze slightly.
Step 4: Transfer the quesadilla to a cutting board and let it cool for 1 minute to set the filling slightly. Slice into triangular wedges and, if desired, dust lightly with powdered sugar before serving.

Tips & Variations

Use large, soft flour tortillas or burrito-size for easy folding and more filling space.
Swap whole wheat tortillas if desired, but handle gently as they can be more fragile.
Replace mini marshmallows with regular ones cut into smaller pieces for even melting.
Try dark chocolate, white chocolate, or even Nutella for different chocolate flavors.
Substitute graham crackers with vanilla wafers, digestive biscuits, or cinnamon sugar cookies for a unique twist.
Butter gives a nice golden crust, but you can use cooking spray or light oil if preferred.
Cook on medium-low heat to avoid burning the tortilla before the filling melts.
Avoid overstuffing to prevent filling from spilling and making flipping difficult.

Storage

S’mores quesadillas are best enjoyed immediately while warm and gooey. Leftovers can be wrapped in foil and refrigerated for up to 2 days, though the texture changes. For longer storage, freeze individually wrapped pieces for up to 1 month. Reheat on a griddle over medium-low heat for 2–3 minutes per side to regain crispness, or microwave for 30–45 seconds for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate for this recipe?

Yes, you can substitute milk chocolate chips with dark chocolate, white chocolate, chopped chocolate bars, or even use Nutella for a creamy twist. Choose your favorite for a personalized flavor.

What if my tortillas are a bit stiff or dry?

Warm them briefly in the microwave for a few seconds to make them more pliable and easier to fold without cracking. This will help ensure a better quesadilla texture and prevent breaks during cooking.

Homemade Blackstone S’mores Quesadilla Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

This Homemade Blackstone S’mores Quesadilla offers a delightful twist on the classic campfire treat, delivering all the gooey chocolate, marshmallow, and graham cracker goodness in an easy-to-make, mess-free quesadilla. Perfect for outdoor griddle cooking or anytime you want a quick, kid-friendly dessert that’s customizable and delicious year-round.

Author: Ella
Prep Time: 10-15 minutes
Cook Time: 5-6 minutes
Total Time: 15-21 minutes
Yield: 2 large quesadillas (serves 2–4 people depending on serving size) 1x
Category: Dessert
Method: Grilling
Cuisine: American

Ingredients

Scale

Filling

1/2 cup crushed graham cracker crumbs (finely crushed, about 8–10 crackers)
1 cup small marshmallows (fresh for better melting)
1/2 cup milk chocolate pieces (like Ghirardelli chocolate chips)

Quesadilla and Cooking

2 large wheat tortillas (soft and pliable for folding)
2 tbsp softened butter (for greasing)
Powdered sugar for dusting (optional, for sweetness and presentation)

Instructions

Prepare Your Mise en Place and Heat the Griddle: Preheat your Blackstone griddle or similar flat top griddle to medium-low heat. While it warms up, prepare your ingredients by crushing the graham crackers into fine crumbs using a rolling pin in a sealed bag for even texture. Measure out marshmallows, chocolate pieces, and have softened butter ready for spreading. This preparation ensures smooth cooking without pauses.
Butter and Layer the Tortillas with Filling: Spread a thin, even layer of softened butter on one side of each large wheat tortilla. Place one tortilla butter-side down on the preheated griddle. Immediately sprinkle an even layer of marshmallows, chocolate pieces, and graham cracker crumbs over the exposed tortilla side. Top with the second tortilla, butter-side up. The butter on the outside helps achieve a crispy, golden exterior once cooked.
Cook and Flip Until Golden and Melted: Let the assembled quesadilla cook undisturbed for 2-3 minutes until the bottom tortilla turns golden brown and crisp. Carefully flip the quesadilla using a large spatula, supporting it well to avoid filling spills. Cook the other side for an additional 2-3 minutes until golden and filling is melty and slightly oozing. Adjust heat to medium-low to prevent burning; a gentle sizzle is ideal.
Cool and Slice Into Wedges: Transfer the cooked quesadilla to a cutting board and let it cool for about 1 minute. This allows the melted marshmallow and chocolate to set just enough for easy slicing without spilling. Slice into triangular wedges with a sharp knife or pizza cutter. Optionally, dust with powdered sugar for added sweetness and an attractive presentation.

Notes

Use medium-low heat to avoid burning the tortillas before the filling melts.
Don’t overfill the quesadilla to prevent leakage during flipping.
Add graham cracker crumbs just before folding to keep them crisp and avoid sogginess.
Use a large spatula when flipping to support the quesadilla fully and prevent spills.
Warm tortillas briefly if stiff before assembling for easier folding.
Leftovers can be refrigerated up to 2 days or frozen up to 1 month; reheat on griddle or in microwave.
Customize by using different chocolate types or substitute graham crackers with vanilla wafers or cinnamon sugar cookies.

Keywords: Blackstone, s’mores, quesadilla, dessert, outdoor cooking, griddle recipe, easy dessert, family-friendly dessert, campfire treat