Ingredients
2 large (8\u201310 inch) flour tortillas
4 tablespoons chocolate\u2011hazelnut spread
1 cup mini marshmallows
2 tablespoons unsalted butter, melted
2 tablespoons light brown sugar, packed
\u00bc cup graham cracker crumbs
Optional: additional graham cracker crumbs for serving
Instructions
Prepare the coating mixture
In a shallow bowl or plate, combine the brown sugar and graham cracker crumbs. Stir with a fork until evenly mixed. Set aside.
Assemble the quesadillas
Lay the tortillas flat on a clean work surface. Spread 2 tablespoons of chocolate\u2011hazelnut spread evenly over half of each tortilla (or over the entire surface if folding in half).
Sprinkle the marshmallows evenly over the chocolate spread on one half of each tortilla.
Fold and butter
Fold each tortilla in half to cover the filling, pressing down gently to seal. Using a pastry brush, brush the melted butter generously over the top (outside) of each folded quesadilla.
Coat with graham\u2011sugar mixture
Carefully invert the buttered side of each quesadilla into the brown sugar\u2011graham cracker mixture, pressing lightly so the crumbs adhere. Repeat on the second side: brush the other side with butter, then dip into the mixture.
Preheat the grill or pan
Heat a non\u2011stick skillet or a grill pan over medium heat. (If using an outdoor grill, preheat to medium and lightly oil the grates.)
Grill the quesadillas
Place the coated quesadillas on the hot surface. Cook for 2\u20133 minutes per side, until the exterior is golden brown, caramelized, and crispy, and the marshmallows have melted inside. Use a spatula to press down gently while cooking to ensure even browning.
Cool slightly and serve
Transfer the quesadillas to a cutting board. Let them rest for 1 minute (the filling will be extremely hot). Cut each quesadilla into wedges (like a pizza) and serve warm. Optional: sprinkle with additional graham cracker crumbs before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
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