Fluffernutter Quesadilla, aka the Ultimate Midnight Snack for Peanut Butter Lovers
Print Recipe
Ah, the fluffernutter. You’ve likely wolfed down your fair share of the peanut butter-marshmallow combo as a kid (or um, last week) on light-as-air white bread. No complaints there, but now imagine it (1) warm, (2) pan-fried and (3) oozing with chocolate. Behold, the answer to your late-night cravings: the fluffernutter quesadilla.
This dessert takes mere minutes to put together and relies mainly on pantry staples. Feel free to use whatever nut butter you have on hand instead of peanut, or to leave the salt and butter out completely—the only absolute musts here are Marshmallow Fluff and a tortilla.
As for the chocolate chips, we like using Sno-Caps (aka the most *severely* underrated movie theater candy of all time…don’t @ us) for the crunchy sprinkles, but you can use any type you’d like or omit them altogether. Here’s the important part: The chocolate chips will take longer to melt than the other ingredients. So, be sure to place the tortilla in the pan while it’s still open, then fold it over once it’s hot to ensure that they morph into ooey-gooey bliss before the tortilla burns. (P.S.: It’s filling enough to share…but we won’t blame you if you don’t.)
Ingredients
1 burrito-sized flour tortilla
1½ tablespoons creamy peanut butter
2 tablespoons Marshmallow Fluff
1 tablespoon chocolate chips (or Sno-Caps)
Flaky salt, to taste (we used about ½ teaspoon)
½ tablespoon unsalted butter (optional)
Directions
1. Lay the tortilla flat on a plate or cutting board. Spread an even layer of peanut butter on one half of the tortilla. Spread an even layer of Marshmallow Fluff on the other half.
2. Sprinkle the chocolate chips evenly over the Fluff. Sprinkle as much flaky salt as you’d like over the peanut butter.
3. In a frying pan or skillet, melt the butter over medium heat. Place the open tortilla in the pan and let it fry until the bottom is golden brown, about 3 to 4 minutes.
4. Fold the peanut butter side over onto the Fluff side and gently press it down with a spatula. Reduce the heat to low and cook until the chocolate chips melt, about 1 to 2 minutes.
5. Turn off the heat and transfer the quesadilla from the pan to a plate. Let it cool for about 5 minutes, then slice it into quarters.
466 calories
26g fat
50g carbs
11g protein
17g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
