Hot Honey Quesadilla Wedges

• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup hot honey
• 2 tablespoons unsalted butter
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion

Steps

1. 1 In a small bowl, mix Monterey Jack and cheddar cheeses.
2. 2 Heat a large skillet over medium heat and add a tablespoon of butter.
3. 3 Place one tortilla in the skillet, sprinkle with a quarter of the cheese mixture, then top with cilantro and red onion.
4. 4 Sprinkle the remaining cheese mixture over the toppings and top with another tortilla.
5. 5 Cook until golden brown, about 2-3 minutes per side, adding more butter as needed.
6. 6 Repeat with remaining tortillas.
7. 7 Cut each quesadilla into 8 wedges.
8. 8 Serve warm with hot honey for drizzling.

Equipment

• Large skillet
• Spatula

Variations

• Add crumbled cooked chicken or black beans for extra protein.
• Substitute flour tortillas with whole wheat for a healthier twist.

Substitutions

• Substitute Monterey Jack with mozzarella if needed.
• Use maple syrup with a dash of cayenne pepper for a DIY hot honey alternative.

Pairings

• Serve with a side of tangy coleslaw or a simple green salad.

Nutrition

Tips

• Use a spatula to press down gently on the quesadilla for even cooking.
• Adjust the heat level of the hot honey to your preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.

Freezing: Freeze wedges in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with a fresh avocado salsa or a cooling cucumber yogurt dip.

FAQ