I present a quick and indulgent summer-dessert twist: grilled s’mores quesadillas loaded with Nutella, marshmallows, butter, brown sugar, and graham cracker crumbs—ready in about 10 minutes.
Why I’ll Love This Recipe
I love how swiftly I can whip up this dessert—only about 5 minutes of prep and 5 minutes of cooking. The blend of creamy Nutella and gooey marshmallows wrapped in a crisp tortilla with a caramelized sugar coating hits every sweet spot. Grilling it gives the tortilla a lovely golden crunch, while the brown sugar and graham cracker crumbs on the outside add that irresistible s’mores essence in a fun handheld form—perfect for summer treats.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 extra‑large flour tortillas
¾ cup Nutella or chocolate spread
2 cups mini marshmallows
½ cup butter, softened, room temperature
1 cup brown sugar
½ cup finely crushed graham crackers
directions
I start by laying each tortilla flat and spreading Nutella all over, then I pile on the mini marshmallows. I fold the tortilla in half and spread softened butter, then press on brown sugar and crushed graham crackers. I place the tortilla butter‑side down on a medium‑heat skillet or grill. While it’s cooking, I butter the other exposed side and repeat the sugar and graham topping. Once the first side is golden, I flip and cook the other side for about 2 more minutes. I serve it right away—though I have discovered adding a scoop of ice cream on top elevates the experience.
Servings and timing
This makes 4 quesadillas. Prep takes roughly 5 minutes, cooking another 5 minutes, for a total of about 10 minutes.
Variations
I sometimes add banana slices or berries inside for fruitiness, or drizzle with honey for extra sweetness. Swapping Nutella for peanut butter or melting chopped chocolate inside works too if I want to mix up flavors.
storage/reheating
I find these are best served immediately while warm and gooey, though I’ve stored leftovers in an airtight container at room temperature for up to a day. When reheating, I gently warm them in a skillet to restore that melty texture without burning the tortilla.
FAQs
What kind of taco shells or tortillas work best?
I always go for extra‑large flour tortillas—they fold easily and hold all the gooey fillings without tearing.
Can I substitute Nutella with something else?
Yes—I’ve swapped it with peanut butter, cookie butter, or even melted chocolate; each version brings its own delicious twist.
Can I use regular marshmallows instead of mini ones?
Absolutely—I’ve used full-size marshmallows cut into pieces. They work, though mini marshmallows tend to melt and distribute more evenly.
Is it possible to bake or air-fry these instead of grilling or pan-cooking?
I don’t recommend an air fryer, since I’ve found the tortilla can burn before the filling melts. Stick with stovetop or grill for best results.
What do the brown sugar and graham cracker crumbs do?
They create a caramelized, crunchy exterior that mimics classic s’mores without needing a campfire—magic happens as the sugar melts and the crumbs toast.
Can I make fewer or more quesadillas with this recipe?
Yes—I often halve the recipe for just two, or double it when feeding a crowd. The prep scales easily.
How do I keep the quesadilla from getting soggy?
I make sure to cook it on medium heat long enough for the exterior to crisp before flipping—this seals in the fillings and keeps it from getting soggy.
Can I add other toppings like chocolate chips or fruit?
I enjoy adding chopped chocolate or fruit like banana or berries inside for extra flavor contrasts.
What’s a good way to serve this?
I serve mine straight off the grill, sometimes with a scoop of vanilla ice cream on top—it’s an indulgence every time.
How can I store leftovers without ruining texture?
I wrap leftovers tightly and eat them within a day. Gently reheating in a skillet helps restore the melty, crispy balance.
Conclusion
I find Grilled S’mores Dessert Quesadillas a delightful, no-fuss dessert that packs all the nostalgic flavors of s’mores in a fun handheld format. With Nutella, marshmallows, butter, brown sugar, and graham crackers in a crispy grilled tortilla, I’m able to turn a classic campfire treat into a quick, irresistible summer dessert—always a hit when I make them.
Print
Grilled S’mores Dessert Quesadillas
- Total Time: 10 minutes
- Yield: 4 servings
Description
Ooey-Gooey Nutella and Marshmallow Quesadillas with a Buttery Graham Cracker Crust
Ingredients
4 extra-large flour tortillas
3/4 cup Nutella or chocolate spread
2 cups mini marshmallows
1/2 cup butter, softened to room temperature
1 cup brown sugar
1/2 cup graham crackers, finely crashe
Instructions
Lay out each flour tortilla on a cutting board or plate.
Spread a generous layer of Nutella on half of each tortilla.
Sprinkle mini marshmallows over the Nutella layer.
Fold the tortilla in half to form a quesadilla shape.
Spread the outside of the folded tortilla with softened butter.
Press brown sugar and crushed graham cracker crumbs into the buttered side.
Place the quesadilla, graham side down, onto a preheated grill or skillet over medium heat.
While the first side cooks, butter the top side and press on more brown sugar and graham crumbs.
Cook for 2-3 minutes, flip once golden, then cook the second side for another 2 minutes.
Remove from heat and serve immediately—great with a scoop of ice cream on top!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
