Maple Dijon Quesadilla Wedges

• 8 flour tortillas
• 2 cups shredded cheddar cheese
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1/2 teaspoon garlic powder
• Salt to taste
• 1 tablespoon olive oil

Steps

1. 1 Whisk together maple syrup, Dijon mustard, and garlic powder in a small bowl.
2. 2 Brush both sides of each tortilla lightly with olive oil.
3. 3 Place one tortilla in a skillet over medium heat and sprinkle with 1/4 cup cheese.
4. 4 Drizzle a tablespoon of the maple Dijon mixture over the cheese.
5. 5 Top with another tortilla and cook until golden brown, about 2-3 minutes.
6. 6 Flip and cook the other side until golden and cheese is melted.
7. 7 Remove from skillet and let cool slightly before cutting into wedges.
8. 8 Repeat with remaining tortillas and cheese.

Equipment

• Skillet or griddle

Variations

• Add grilled chicken for a protein boost.
• Use Monterey Jack cheese for a smoother melt.

Substitutions

• Substitute honey for maple syrup if needed.
• Use gluten-free tortillas for a gluten-free option.

Pairings

• Corn salsa
• Guacamole

Nutrition

Tips

• For extra flavor, add sautéed onions or bell peppers.
• Serve with a side of sour cream or salsa for dipping.

Storage

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

Freezing: Freeze uncooked quesadillas wrapped tightly in plastic for up to 1 month. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with a side salad for a light meal.
• Pair with a cold beer or a glass of Chardonnay.

FAQ