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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.)
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