Cheesy Dill Pickle Quesadilla Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithlea.com/cheesy-dill-pickle-quesadilla-recipe/
