Mission Street Tacos Flour Tortillas
tbsp chocolate hazelnut spread
tsp granulated sugar
tsp each ground cinnamon and cayenne pepper
cup mini marshmallows
cup mini dark chocolate chips
cup crumbled shortbread cookies
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.
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.
Cut into wedges and serve immediately.
Serve with a drizzle of dulce de leche or dollop of whipped cream, if desired.