Jalapeño Pickle Quesadilla Wraps (Printable)

Crisp wraps with jalapeños, pickles, melty cheese deliver tangy, spicy flavors in every cheesy bite.

# Components:

→ Vegetables

01 - 1 cup sliced jalapeños (pickled or fresh)
02 - 1 cup sliced dill pickles
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup chopped fresh cilantro (optional)

→ Cheese

05 - 2 cups shredded Monterey Jack cheese
06 - 1 cup shredded cheddar cheese

→ Tortillas & Base

07 - 4 large flour tortillas (10-inch)
08 - 2 tablespoons unsalted butter, softened

→ Optional Serving Accompaniments

09 - 1/2 cup sour cream
10 - 1/2 cup salsa or hot sauce

# Directions:

01 - Preheat a large skillet or griddle over medium heat.
02 - Lay a tortilla flat on a clean surface. Sprinkle 1/2 cup Monterey Jack and 1/4 cup cheddar cheese evenly over half of the tortilla.
03 - Distribute 1/4 cup jalapeños, 1/4 cup pickles, and sliced red onion over the cheese. Incorporate fresh cilantro, if using.
04 - Fold the tortilla in half to enclose the fillings, creating a semicircle.
05 - Lightly spread softened butter on the outside of the folded tortilla.
06 - Place the prepared quesadilla onto the preheated skillet. Cook for 2 to 3 minutes per side, applying gentle pressure, until the exterior is golden brown and the cheese is thoroughly melted.
07 - Remove the cooked quesadilla from the skillet. Allow it to rest for 1 minute before slicing into wedges.
08 - Repeat the assembly and cooking steps for the remaining tortillas and fillings.
09 - Serve the quesadilla wedges hot, accompanied by sour cream and salsa or hot sauce.

# Expert Advice:

01 -
  • Ready in just 25 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Perfect balance of spicy tangy and cheesy flavors
  • Customizable to your heat preference
  • Versatile enough for lunch dinner or late night snacks
02 -
  • Perfect for using up leftover pickle jars
  • Can be made ahead and reheated in a dry skillet
  • Excellent for feeding picky eaters who can customize their own
  • Great vehicle for using up odds and ends in the refrigerator
  • Can be made gluten free with corn tortillas instead of flour
03 -
  • Always grate your own cheese rather than using pre shredded varieties. The anti caking agents in packaged shredded cheese prevent proper melting and can give a grainy texture.
  • If your tortillas are stiff or prone to cracking warm them briefly in the microwave under a damp paper towel for about 10 seconds before assembling. This makes them more pliable and less likely to tear.
  • For the crispiest exterior use a cast iron skillet which maintains even heat and creates that perfect golden crunch. If you dont have cast iron a nonstick skillet works well too just make sure its thoroughly heated before adding the quesadilla.
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