Crispy Parmesan Quesadilla Wedges

• 8 6-inch flour tortillas
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• Salt to taste
• Nonstick cooking spray
• Optional garnish: chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix mozzarella, Parmesan, garlic powder, paprika, chili powder, cayenne, and a pinch of salt.
3. 3 Spray a baking sheet with nonstick cooking spray.
4. 4 Place 4 tortillas on the baking sheet, sprinkle each generously with the cheese mixture.
5. 5 Top each with a second tortilla.
6. 6 Cut each quesadilla into 4 wedges with a sharp knife.
7. 7 Bake for 12-15 minutes until cheese is melted and edges are crispy.
8. 8 Let cool slightly before serving, optionally garnish with parsley.

Equipment

• Baking sheet
• Sharp knife or pizza cutter

Variations

• Add diced cooked chicken or crumbled cooked bacon for a heartier appetizer.
• Substitute cheddar cheese for a sharper flavor.

Substitutions

• Use corn tortillas for a gluten-free option.
• Swap Parmesan for nutritional yeast for a vegan version.

Pairings

• Margaritas or a light lager
• Fresh fruit salad for balance

Nutrition

Tips

• Use a pizza cutter to easily slice the quesadillas before baking.
• Experiment with cheese blends for different flavors.

Storage

Store leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze unbaked quesadillas for up to 1 month. Thaw overnight in the fridge and bake as instructed.

Serving Suggestions

• Serve with salsa and guacamole for a fiesta.
• Pair with a side of black bean dip or sour cream.

FAQ