Smoky Chipotle Quesadilla Wedges

• 8 (8-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 can (4 oz) diced green chiles
• 2 tbsp chopped chipotle peppers in adobo
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt to taste
• 2 tbsp olive oil

Steps

1. 1 In a small bowl, mix cheese, green chiles, chipotle peppers, cumin, smoked paprika, cayenne, and a pinch of salt.
2. 2 Lay out tortillas and evenly divide cheese mixture over half of each tortilla.
3. 3 Fold tortillas in half to form semicircles.
4. 4 Heat a large skillet over medium heat and brush with olive oil.
5. 5 Place quesadillas in skillet and cook until golden brown, about 3 minutes per side.
6. 6 Remove from skillet and let cool slightly.
7. 7 Cut each quesadilla into 4 wedges.

Equipment

• Large skillet

Variations

• Add cooked chicken or black beans for extra protein.
• Use cheddar cheese for a sharper flavor.

Substitutions

• Substitute olive oil with butter for a richer taste.
• Use corn tortillas for a gluten-free option.

Pairings

• Corn salsa
• Mexican rice
• Black bean soup

Nutrition

Tips

• For a spicier kick, add an extra chipotle pepper.
• Serve immediately for the best texture and flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Freezing: Freeze uncooked quesadillas wrapped individually for up to 1 month. Thaw overnight and cook as directed.

Serving Suggestions

• Serve with salsa, guacamole, and sour cream.
• Pair with a zesty lime wedge for a refreshing tang.

FAQ