Crunchy Pickle and Cheese Quesadillas

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. In a medium bowl, mix together the chopped dill pickles, cheddar cheese, garlic powder, onion powder, dried oregano, salt, and pepper.
  2. Lay out the tortillas on a flat surface. Evenly distribute the pickle and cheese mixture onto half of each tortilla, then fold the other half over to form a half-moon shape.
  3. Heat the butter and olive oil in a large skillet over medium heat.
  4. Gently place the quesadillas into the skillet and cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted through.
  5. Remove from skillet and allow to cool slightly before slicing into wedges.
  6. Serve warm with a side of sour cream if desired.

Dietary Tags

Recipe By:

Chef AI

Crunchy Pickle and Cheese Quesadillas

Ingredients

  • 8 small flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1 cup finely chopped dill pickles
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Sour cream for serving (optional)

Directions

  1. In a medium bowl, mix together the chopped dill pickles, cheddar cheese, garlic powder, onion powder, dried oregano, salt, and pepper.
  2. Lay out the tortillas on a flat surface. Evenly distribute the pickle and cheese mixture onto half of each tortilla, then fold the other half over to form a half-moon shape.
  3. Heat the butter and olive oil in a large skillet over medium heat.
  4. Gently place the quesadillas into the skillet and cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted through.
  5. Remove from skillet and allow to cool slightly before slicing into wedges.
  6. Serve warm with a side of sour cream if desired.