“This post has been sponsored by The Hershey Co. All thoughts and opinions are my own.”
You guys don’t realize how excited I am to share this recipe with you all. I had my doubts about the Texas twist with the cayenne because I am selective about my sweets but let me be the first to tell you, it’s the perfect addition.
We are a family of chocolate, chocolate lovers. And we especially love some HERSHEY’S Milk Chocolate. Thankfully, we’re able to get it in a family size with HERSHEY’S Milk Chocolate Six Packs. As my husband watched me create this recipe, he shook his head because he didn’t believe in all of the deliciousness that was in store for him.
H-E-B has HERSHEY’S Milk Chocolate Six Packs that are perfect to keep around for last-minute Spicy S’more Quesadilla needs. When you live in San Antonio, H-E-B is at the heart of all your needs. On our recent H-E-B trip, I decided to recreate HERSHEY’S simple recipe for Spicy S’more Quesadilla’s since all of the ingredients can be found at H-E-B. It’s a playful spin on how Texas does s’mores.
I also made a kid’s variation by omitting the cayenne pepper. Cayenne adds a wonderful kick to the sweetness from the HERSHEY’S Milk Chocolate. But, I don’t think they’re ready for the spice.
Well, back to the Spicy S’mores Quesadilla. I’m sure y’all are already excited to try this version, so here’s my recipe. Hope y’all love it as much as we did!
Ingredients:
For each quesadilla:
1(9-inch) flour tortilla
Softened butter
4 teaspoons Graham cracker crumbs
1 ½ (1.55 oz. each) HERSHEY’S Milk Chocolate Bars
1 cup miniature marshmallows, divided
1 tablespoon cinnamon sugar
Ground cayenne pepper (optional)
Instructions (Find everything you need at your local H-E-B):
1. Place length of wax paper on counter surface. Butter one side of tortilla. Place buttered side
down on wax paper. Lightly sprinkle cayenne pepper on half of tortilla, if desired. Spread
graham cracker crumbs on same half of tortilla.
2. Remove chocolate bars from wrappers; break into sections. Position chocolate bar sections on
half of tortilla, breaking to fit so that they don’t extend beyond the edge of the tortilla. Evenly
sprinkle ½ cup of marshmallows over chocolate. Fold tortilla to cover filling.
3. Heat ovenproof skillet for several minutes on medium-low heat. Carefully add quesadilla; heat
several minutes or until tortilla is golden brown and crisp, turning once.
4. On a baking pan, top quesadilla with cinnamon sugar and remaining marshmallows. Place in oven on low broil for 1 minute or until marshmallows are lightly browned.
5. Remove skillet from oven and drizzle melted chocolate over quesadilla, if desired.
6. Finally, cut into pieces serve warm. Repeat for desired number of quesadillas.
