Churro S'mores Quesadilla
A Mexican flour tortilla stuffed with chocolate and marshmallow, crisped in butter and rolled in cinnamon sugar like a churro.
Method
Mix the sugar and cinnamon on a wide plate and spread it out. Cut the marshmallows in half crosswise with scissors, crush the crackers in a zip bag to pea-sized pieces, and break the chocolate into small pieces.
Add in this stepSugar 1½ tbspGround cinnamon ½ tsp
On one half of each tortilla, layer the chocolate, the marshmallows (cut side down) and the crushed crackers, leaving a 1 cm border. Fold the other half over into a half-moon and press gently.
Add in this stepFlour tortillas (20 cm) 2Chocolate bar (milk or dark) 50 gLarge marshmallows 6Graham crackers (halves, crushed) 2
Melt half the butter in a 26 cm pan, lay the quesadillas in with their straight edges toward the centre and cook over medium-low heat for . When golden and crisp, flip and cook for more, until the marshmallow just starts to ooze at the edges. (×2 means cook in two batches.)
Add in this stepButter 10 g
medium-low heatAs soon as they come out, rub the remaining butter over the hot surfaces so it melts, then press both sides firmly into the cinnamon sugar.
Add in this stepButter 10 g
Let cool for about 1 minute so the filling sets a little, then cut each into 3 wedges.
Cook's tip
On high heat the outside burns before the chocolate melts, so cook slowly over medium-low. The cinnamon sugar only sticks while the tortilla is hot. Banana slices are a great extra in the filling.
Cooking it at camp
Works as written on a camp burner with a frying pan, or on the grate of a campfire or charcoal grill. Over embers, wrap each in foil and cook 2 minutes per side so it does not scorch. Keep the butter in the cooler.