Preheat the air fryer. Set it to 375°F (190°C) for 3 minutes. A warm basket helps the tortilla crisp quickly and melt the fillings evenly.

Prep the tortilla. Lay one tortilla flat on a cutting board.

If you like a sweeter finish, stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in a small bowl and set aside.

Add chocolate. Sprinkle 2–3 tablespoons of chocolate chips (or a thin layer of chopped chocolate) over half the tortilla, leaving a small border at the edge so the filling doesn’t ooze out too much.

Add marshmallows. Scatter a small handful of mini marshmallows over the chocolate. If using marshmallow creme, spread a thin layer to avoid excess leakage.

Optional extras. For a richer twist, add 1–2 teaspoons of peanut butter or Nutella on the other half. For crunch, sprinkle crushed graham crackers over the marshmallows.

A tiny pinch of sea salt can balance the sweetness.

Fold. Fold the tortilla in half to form a half-moon, pressing the edges gently to seal.

Brush with butter. Lightly brush the top of the folded tortilla with melted butter. Sprinkle with the cinnamon-sugar mixture for a churro-like crust. Flip and repeat on the other side if you want both sides sweet and crisp.

Air fry. Lightly spray the air fryer basket with nonstick spray if sticking is a concern.

Place the quesadilla in the basket. Cook at 375°F (190°C) for 4–6 minutes, flipping halfway. It’s done when the exterior is golden and crisp and you can see a bit of melty filling at the seam.

Cool briefly. Let it rest for 1–2 minutes.

This helps the filling set slightly so it doesn’t spill out when you cut it.

Slice and serve. Cut into wedges with a sharp knife or pizza cutter. Serve warm. For extra flair, drizzle with chocolate sauce, caramel, or a dusting of powdered sugar.