Cheesy Dill Pickle Quesadilla Recipe

Introduction

If you love the tangy crunch of dill pickles combined with gooey melted cheese, this Cheesy Dill Pickle Quesadilla is for you. It’s a quick and simple twist on a classic quesadilla that delivers bold flavors and a satisfying crispy texture.

Ingredients

• 1 cup shredded dill Havarti cheese (Igloo brand recommended for melting quality)
• 8-9 dill pickle slices (about 1/4-inch thick)
• 1 extra-large wheat tortilla (burrito-sized, about 10-12 inches)

Instructions

1. Step 1: Pat the dill pickle slices dry with paper towels to remove excess moisture. This helps prevent the quesadilla from steaming and keeps it crispy. Meanwhile, heat a griddle pan over medium-high heat until a drop of water sizzles on contact.
2. Step 2: Lay the tortilla flat on a clean surface. Sprinkle half of the shredded cheese over one half of the tortilla. Arrange the dried pickle slices evenly on top, then cover with the remaining cheese. Fold the tortilla in half and press gently to hold everything in place.
3. Step 3: Place the folded quesadilla on the hot griddle pan. Cook without moving it for 4-5 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side for an additional 4-5 minutes until the cheese inside is melted and the tortilla is evenly browned.
4. Step 4: Transfer the quesadilla to a cutting board and let it rest for a minute to let the cheese set slightly. Cut into quarters and serve immediately while warm and creamy.

Tips & Variations

• Use paper towels to dry the pickle slices thoroughly to avoid soggy quesadillas.
• Try swapping dill Havarti with pepper jack or mozzarella for a different flavor profile.
• Add a sprinkle of smoked paprika or chili flakes inside for a subtle smoky kick.

Storage

Leftover quesadilla can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to restore crispiness or use a toaster oven. Avoid microwaving if possible, as it can make the tortilla soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pickles instead of dill pickles?

Yes, you can use regular pickles, but dill pickles provide a tangier, more traditional flavor that pairs well with Havarti cheese.

What if I don’t have a griddle pan?

A non-stick frying pan or skillet works just as well. Just make sure to heat it to medium-high and cook the quesadilla slowly to get a crispy texture without burning.

Cheesy Dill Pickle Quesadilla Recipe

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★★★★★

4.5 from 112 reviews

This Cheesy Dill Pickle Quesadilla offers a delightful combination of creamy dill havarti cheese and tangy dill pickles, all enveloped in a crispy, golden wheat tortilla. It’s a perfect quick and easy snack or light meal that balances crunchy textures with melty cheese and vibrant pickle flavors.

• Author: lea
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 large quesadilla (serves 2) 1x
• Category: Snack
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quesadilla Ingredients

• 1 cup shredded dill havarti cheese (Igloo brand recommended for melting quality)
• 8–9 dill pickle slices, about 1/4-inch thick
• 1 extra-large wheat tortilla (burrito-sized, about 10–12 inches)

Preparation Tools

• Paper towels to dry pickles
• Griddle pan or skillet

Instructions

1. Prepare the Pickles and Heat Your Pan: Pat the dill pickle slices dry gently with paper towels to remove excess moisture, which prevents steaming and helps the quesadilla get crispy. While drying the pickles, heat your griddle pan over medium-high heat until it’s hot enough that a drop of water sizzles upon contact, ensuring a golden, crispy tortilla exterior.
2. Assemble the Quesadilla: Lay the wheat tortilla flat on a clean surface. Sprinkle half the shredded dill havarti cheese (about 1/2 cup) evenly over one half of the tortilla. Arrange the dried pickle slices on top in a single layer, then cover with the remaining cheese to seal the filling. Fold the tortilla in half, pressing gently to keep the filling in place.
3. Cook Until Golden and Crispy: Place the folded quesadilla on the preheated griddle pan. Cook undisturbed for 4-5 minutes to allow the bottom to develop a deep golden color and crisp texture. Flip carefully and cook the other side for another 4-5 minutes until evenly browned and the cheese is melted through.
4. Cut and Serve: Transfer the cooked quesadilla to a cutting board and let it rest for one minute to allow the cheese to set slightly for easier slicing. Cut into quarters with a sharp knife and serve immediately while warm and creamy.

Notes

• Drying the dill pickles thoroughly is essential to avoid a soggy quesadilla.
• Using a high-quality melting cheese like Igloo brand dill havarti ensures the cheese binds the filling well.
• Resist flipping the quesadilla too early to achieve a crispy tortilla crust.
• Allow the quesadilla to rest briefly before cutting to prevent cheese leakage.

Keywords: cheesy dill pickle quesadilla, dill havarti cheese quesadilla, quick snack, easy quesadilla recipe, vegetarian snack