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- STIR jam and raspberries gently in small bowl until coated; set aside.
- Spread 1 tablespoon topping on one half of each tortilla, to within 1 inch of edge.
- MELT 1/2 tablespoon butter in large skillet over medium-high heat. Place one tortilla in skillet, topping side up. Sprinkle 1/2 cup marshmallows over topping. Cook until lightly browned on bottom. Fold tortilla in half to cover filling. Remove from skillet. Repeat to make remaining quesadillas.
- CUT quesadillas into wedges. Arrange on serving plate. Garnish with whipped cream and glazed raspberries. Sprinkle with cocoa powder.