Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
12
Mission Street Tacos Flour Tortillas -
6
tbsp chocolate hazelnut spread -
1
tsp granulated sugar -
¼
tsp each ground cinnamon and cayenne pepper -
½
cup mini marshmallows -
½
cup mini dark chocolate chips -
½
cup crumbled shortbread cookies -
2
tbsp butter
INSTRUCTIONS
-
Step 1
Spread 1 tablespoon chocolate hazelnut spread evenly over 6 tortillas, leaving 1-inch border all around. Stir together sugar, cinnamon and cayenne pepper; sprinkle evenly over chocolate hazelnut spread. Top with marshmallows, chocolate chips and shortbread cookies. Cap with remaining tortillas; press together lightly.
-
Step 2
Melt half of the butter in large skillet set over medium heat; cook quesadillas, in batches, for 1 to 2 minutes per side or until golden and filling starts to ooze, adding remaining butter as needed.
-
Step 3
Cut into wedges and serve immediately.
-
Tip
Serve with a drizzle of dulce de leche or dollop of whipped cream, if desired.