Cheesy Dill Pickle Quesadilla
A quick, tangy, and cheesy quesadilla with crisp dill pickles and melted Havarti cheese, perfect for a satisfying snack or light meal with minimal ingredients.
Equipment
- 1 griddle pan heated to medium
- 1 paper towels for drying pickle slices
Ingredients
- 1 cup shredded dill Havarti cheese
- 8-9 dill pickle slices about 1/4-inch thick, patted dry
- 1 extra-large wheat tortilla 10-12 inches
Instructions
- Pat dill pickle slices dry with paper towels to remove excess moisture.
- Preheat a griddle pan over medium heat until hot.
- Place the tortilla flat on a clean surface and sprinkle half of the shredded cheese over one half.
- Arrange the dried pickle slices in a single layer on top of the cheese.
- Sprinkle the remaining cheese over the pickles and fold the tortilla in half, pressing gently.
- Cook the folded quesadilla on the preheated pan for 4-5 minutes without moving to crisp the bottom.
- Carefully flip and cook the other side for another 4-5 minutes until golden and cheese is melted.
- Let the quesadilla rest for 1-2 minutes before cutting and serving.
Notes
- Always dry pickle slices to prevent soggy tortillas.
- Use medium heat to avoid burning while melting cheese.
- Rest quesadilla before cutting to prevent cheese from oozing.
- Leftovers refrigerate up to 3 days; reheat in skillet for best texture.