Some love affairs dim with time. Some are so torrid that they last a lifetime.. and then some. My love affair with Nutella has lasted through layoffs, failed friendships, miscarriages, new jobs, babies, loving friendships and more.. along all the ups and downs, Nutella has never let me down!

Read my story here: Nuts for Nutella on NPR’s Kitchen Window.

Co Co Sala’s Nutella & Crispy Treat Quesadilla

Chef Santosh Tiptur heads the kitchen at Washington, D.C.’s only coffee and chocolate lounge, Co Co Sala. He shared a really fun recipe with me that my kids now love.

Photo of Quesadilla by Sala Kannan

Makes up to 6 servings

4 tablespoons Nutella

2 8-inch flour tortillas (regular or whole wheat)

1 Rice Krispies Treats bar cut into 8 pieces (store-bought or homemade)

Dried cranberries, raisins, chopped nuts, M&Ms, sweetened coconut flakes, mini- marshmallows or other toppings (optional)

Sea salt

Melted butter

Spread 2 tablespoons of Nutella on each tortilla, making sure not to spread it all the way to the edge.

Cut the Rice Krispies bar into small pieces and place on top of 1 tortilla. Sprinkle with other toppings, if desired. Sprinkle very lightly with sea salt. Top with the other tortilla, Nutella side down.

Heat a nonstick skillet over medium heat. Brush the pan with melted butter and place a quesadilla on the pan. Brush the top with more butter. Toast on each side until golden brown. (Alternatively, brush both sides with butter and toast in a panini press.)

Remove from the pan and cut in 4 to 6 wedges. Serve with ice cream or whipped cream, if desired.

The lead photo of the Nutella on a spoon is by the lovely Soma Rathore.

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