Lemon Pepper Quesadilla Wedges

• 8 flour tortillas (6-inch)
• 2 cups shredded Monterey Jack cheese
• 1 teaspoon lemon pepper seasoning
• 2 tablespoons unsalted butter, divided
• 1/4 cup chopped cilantro
• 1 lemon, cut into wedges

Steps

1. 1 Lay out tortillas and sprinkle each with cheese.
2. 2 Evenly sprinkle lemon pepper over the cheese.
3. 3 Fold each tortilla in half to form a semicircle.
4. 4 Heat a large skillet over medium heat.
5. 5 Add 1 tablespoon butter and melt.
6. 6 Place 2 quesadillas in skillet and cook for 2-3 minutes per side, until golden and cheese is melted, adding more butter as needed.
7. 7 Transfer cooked quesadillas to a cutting board.
8. 8 Cut each quesadilla into 4 wedges.
9. 9 Garnish with cilantro.
10. 10 Serve with lemon wedges on the side.

Equipment

• Large skillet
• Spatula
• Cutting board
• Knife

Variations

• Add cooked chicken or black beans for a protein boost.
• Swap Monterey Jack for cheddar or pepper jack cheese for different flavor profiles.

Substitutions

• If lemon pepper isn't available, use a mix of black pepper and lemon zest.
• Use corn tortillas for a gluten-free option.

Pairings

• Perfect with a tangy margarita.
• Great alongside a bowl of tortilla soup.

Nutrition

Tips

• For extra flavor, sauté chopped bell peppers or onions before assembling the quesadillas.
• If tortillas start to brown too quickly, reduce the heat slightly.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of salsa or guacamole.
• Pair with a fresh green salad for a light meal.

FAQ