Homemade Blackstone S’mores Quesadilla Recipe
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.
- 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
