Description
Fast, satisfying, and endlessly customizable, these Quesadilla Wedges are your answer to snack-time emergencies, easy lunches, and lazy dinners. Crispy on the outside, melty on the inside, and made for dipping—this is comfort food at its most reliable.
Ingredients
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1 large flour tortilla (burrito-size)
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½ cup shredded cheese
(cheddar, Monterey Jack, mozzarella, or a blend) -
¼ cup cooked shredded chicken (optional)
(or black beans for vegetarian option)
For Dipping (Optional but Encouraged):
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Salsa
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Sour cream or Greek yogurt
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Guacamole
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Pickled jalapeños
Instructions
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Prep the Fillings
Shred cheese and prepare any add-ins so everything is ready to go. -
Assemble
Lay tortilla flat. Sprinkle cheese evenly over one half only.
Add chicken or beans if using. Fold tortilla in half and press gently. -
Heat the Skillet
Warm a dry nonstick or cast-iron skillet over medium heat. -
Cook Until Golden
Place folded quesadilla in skillet.
Cook 2–3 minutes per side, until golden brown and cheese is fully melted.
(Cover skillet for last minute if needed to help cheese melt.) -
Rest, Then Slice
Transfer to cutting board and rest 1–2 minutes.
Slice into 4–6 wedges using a sharp knife or pizza cutter. -
Serve & Dip
Serve warm with your favorite dipping sauces.
Notes
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Medium heat is key: Too hot burns the tortilla before cheese melts.
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Rest before cutting: Prevents cheese from escaping.
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No oil needed: The tortilla crisps beautifully on its own.
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Escaped cheese = bonus: Crispy pan cheese is a chef’s reward.