Peanut Butter Smore Quesadillas Recipes

Steps:

• Prepare a large skillet with cooking spray and heat over medium heat.
• Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.
• Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside.
• Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
• Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
• In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
• Serve with sour cream, cilantro and lime wedges

Steps:

• Spread 2-3 tablespoons of peanut butter over half of each tortilla.
• Sprinkle marshmallows and chocolate morsels over peanut butter.
• Top with banana slices.
• Fold tortillas in half; press gently to flatten and seal.
• Brush both sides of tortilla with a little bit of oil.
• Put a 10-inch cast iron skillet over medium heat on a camp stove, grill rack, or grate over an open fire.
• Place one quesadilla into skillet; cook for 2-3 minutes on each side or until golden and chocolate is melting.
• Repeat with other quesadilla.
• Sprinkle with cinnamon sugar.
• Cut into wedges and serve.

Steps:

• Cream butter, sugar, and brown sugar together in a large bowl. Mix in eggs and vanilla until combined. Add flour, graham cracker crumbs, baking soda, and salt; mix well. Stir in peanut butter chips. Cover and refrigerate dough for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Roll tablespoonfuls of dough into balls and drop on the prepared baking sheet, leaving about 2 inches between each to allow cookies to spread.
• Bake in the preheated oven for 6 minutes. Remove from the oven. Push 3 to 5 mini marshmallows into the center of each cookie, along with a few pieces of chopped peanut butter cups. Return to the oven and bake until cookies are golden brown and marshmallows are a bit toasted, 2 to 3 more minutes.
• Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Steps:

• Melt butter in small skillet, and add banana. Saute until soft and warmed though. Watch carefully to prevent burning.
• Combine peanut butter and honey in small bowl.
• Spread peanut butter mixture over half of tortilla. Top with banana.
• Fold tortilla in half. Grill until golden brown on both sides. Cut into wedges, and serve.

Steps:

• Melt the butter in a skillet over medium heat. Spread one side of the tortilla with peanut butter. Fold tortilla in half so that the peanut butter is on the inside. Place folded tortilla in the skillet, and heat 2 minutes on each side, until lightly browned. Slice into wedges, and dip in the jelly to serve.

Steps:

• Spread peanut butter over bread. Place on a baking sheet; top with chocolate chips and marshmallows. Broil 4-5 in. from heat until lightly browned, 30-60 seconds.

Steps:

• Spread peanut butter onto half of each tortilla; top with marshmallows, chocolate and bananas. Fold tortillas in half. Spray both sides with cooking spray.
• Cook in large nonstick skillet on medium-high heat 2 min. on each side or until chocolate and marshmallows are melted, and quesadillas are golden brown on both sides.
• Cut into wedges; drizzle with jelly.