There’s no campfire required for this s’mores quesadilla–just a skillet and a few simple ingredients! I layer a warm flour tortilla with Nutella, crushed graham crackers, mini marshmallows, and chopped chocolate, then pan-sear it into the gooiest, crispiest tortilla dessert. It tastes like the best parts of a classic s’more wrapped inside a buttery, golden-brown quesadilla. Honestly, this might be my new favorite way to make s’mores at home. They’re perfect for movie nights, sleepovers, or last-minute weeknight desserts.
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Nutella Tortilla Dessert
If you’re craving s’mores on a cold or rainy night, or you simply don’t want to build a fire, my stovetop tortilla s’mores are a game-changer. The tortilla gets crisp, the marshmallows melt perfectly, and the Nutella adds that extra creamy layer that I think all s’mores secretly need. It’s fast, kid-friendly, and wildly satisfying. My kids call it our “indoor campfire night.”
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Pre-Warm Your Tortillas for a Cleaner Fold
I like to microwave the tortilla for 8-10 seconds before assembling each Nutella quesadilla. Warm tortillas are more flexible, which prevents cracking when I make the quarter folds. This also helps the fillings stay contained as they melt, so I get that picture-perfect pull instead of leaks or breakage.
S’mores Quesadilla Recipe
Ingredients
- 4 flour tortillas *
- ½ cup Nutella **
- 4 graham crackers crumbled
- ½ cup mini marshmallows ***
- ½ cup chopped chocolate
- 2 tablespoons unsalted butter divided
Instructions
- Make a single cut from the center of the tortilla down to the bottom.4 flour tortillas
- Spread the hazelnut spread in one half of the tortilla.½ cup Nutella
- Top with graham cracker crumbs.4 graham crackers
- Fold, starting from the bottom right quarter, until you can’t see the hazelnut spread.
- Place the mini marshmallows in the third quarter and the chopped chocolate in the fourth quarter.½ cup mini marshmallows, ½ cup chopped chocolate
- Fold two times until you have a triangle-shaped wrap.
- Melt ½ tablespoon of butter in a pan.2 tablespoons unsalted butter
- Cook the tortilla for 2 minutes, flip carefully, and cook for 2 more minutes or until golden brown.
- Repeat the process with the rest of the tortillas and butter. Cut each tortilla in half before serving.
Notes
- Feel free to use larger tortillas for a full-sized treat or a smaller one for a quick dessert.
- Warm the tortillas for 8-10 seconds in the microwave to soften them so they’re easier to fold.
- Don’t overfill the tortillas, or the fillings will spill out.
- You can soften the marshmallows by microwaving each folded quesadilla for 5-8 seconds before crisping in the pan. This ensures an ultra-gooey center without over-browning.
- I recommend using a nonstick skillet because the melted chocolate and marshmallow won’t adhere as strongly. It’s easy to burn them in a cast iron pan.
- Keep the heat to medium-low and cook slowly so the inside melts before the outside burns.
- Let each quesadilla rest on a cooling rack for 1 minute before cutting. This prevents steam from softening the tortilla and keeps it crisp.
- Use a serrated knife and a gentle sawing motion to cut each quesadilla in half. A chef’s knife tends to squish the filling out.
- Keep warm in a 200°F oven for up to 1 hour.
- Reheat in a 350°F oven for 5-10 minutes, or until warmed through and gooey.
Dessert Quesadilla Variations
I like adding Nutella to my s’mores tortillas because it melts beautifully, adds depth of flavor, and acts like a “glue” to hold the marshmallows and graham crackers in place. If you want to switch things up, here are a few delicious dessert quesadilla combinations:
- Peanut butter + sliced bananas: a warm, melty take on the classic sandwich combo.
- Cookie butter + crushed Biscoff: super cozy with that cinnamon-spice flavor.
- Cream cheese + strawberry jam: like a quick cheesecake quesadilla.
- Nutella + sliced strawberries: rich, fruity, and always a kid favorite.
- Chocolate chips + caramel sauce: extra gooey and great for using pantry staples.
- Leftover holiday candy: chopped Twix bars, peanut butter cups, peppermint bark, or Easter truffles all melt perfectly in a tortilla.
How to Make a S’mores Quesadilla Step-by-Step
Cut the Tortilla: Make a single cut from the center of each of 4 flour tortillas down to the bottom. Set 3 of the tortillas aside while you prepare the first. Optionally, warm the tortillas for 8-10 seconds in the microwave to make them more pliable and easier to fold.
Spread the Nutella: Spread ⅛ cup of Nutella in one half of the tortilla. Crush 1 graham cracker over top.
Fold the Tortilla: Fold up, starting from the bottom right quarter, until you can’t see the hazelnut spread.
Add the Chocolate and Marshmallows: Place ⅛ cup of mini marshmallows in the third quarter and ⅛ cup of chopped chocolate in the fourth quarter. Take care not to overfill the tortilla, or the fillings will spill out.
Seal the Quesadilla: Fold two times (first from left to right, then down over the chocolate) until you have a triangle-shaped wrap.
Cook the Quesadilla: Melt ½ tablespoon of unsalted butter in a nonstick skillet set over medium-low heat. Cook the tortilla for 2 minutes, flip carefully, and cook for 2 more minutes, or until golden brown on the outside and gooey on the inside.
Repeat, Slice, and Serve: Repeat the process with the remaining tortillas and butter. Place the cooked Nutella quesadillas on a wire rack to cool slightly and firm up. Then, slice each quesadilla in half before serving.
How to Store and Reheat
These tortilla s’mores are best eaten as soon as they are made, but they will keep for up to 4 days in the refrigerator. I recommend reheating in a toaster or conventional oven at 350°F for 5-10 minutes, or until warmed through and gooey.
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