Quesadilla Wedges
Craving an easy, cheesy comfort food that’s perfect for game day, quick dinners, or satisfying snack cravings? These Quesadilla Wedges are your go-to recipe! Made with golden, buttery flour tortillas packed with melted cheddar or Monterey Jack cheese, juicy shredded chicken, and zesty bites of bell peppers and jalapeños (optional for heat lovers), these quesadillas are crisped to perfection in just minutes. Slice them into shareable wedges and serve with tangy salsa, creamy guacamole, and smooth sour cream for an irresistible trio of dipping options. Ready in just 20 minutes, this crowd-pleasing recipe combines convenience and bold Tex-Mex flavors—perfect for busy weeknights or casual entertaining.
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Recipe Information
Ingredients
- 4 medium-sized flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup cooked chicken breast, shredded (optional)
- 1 medium bell pepper, finely diced
- 1 small jalapeño, finely diced (optional)
- 2 tablespoons butter, softened
- 0.5 cup sour cream (for serving)
- 0.5 cup salsa (for serving)
- 0.5 cup guacamole (for serving)
Instructions
Lay two of the tortillas on a clean work surface. Evenly distribute 1 cup of shredded cheese across each tortilla.
Top the cheese with shredded chicken (if using), diced bell pepper, and diced jalapeño for an extra kick of spice.
Place the remaining two tortillas on top of the filled tortillas to create sandwich-like stacks.
Lightly spread softened butter on the top side of each quesadilla stack.
Heat a large non-stick skillet or griddle over medium heat and place one quesadilla stack into the skillet, buttered side down.
Cook for 2-3 minutes, pressing lightly with a spatula, until the bottom is golden brown and the cheese begins to melt.
Spread butter on the top side of the quesadilla while it cooks. Flip carefully and cook the other side for another 2-3 minutes or until golden brown and crispy.
Repeat with the second quesadilla stack.
Transfer the cooked quesadillas to a cutting board and let them cool for 1-2 minutes before slicing each into 6 wedges.
Serve warm with sour cream, salsa, and guacamole on the side for dipping.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 16.5 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1845 mg | 142% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
