Sweet Chili Quesadilla Wedges

• 8 flour tortillas
• 2 cups shredded cheddar cheese
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup diced red onion
• 1/4 cup sweet chili sauce
• 2 tablespoons vegetable oil

Steps

1. 1 Heat a large skillet over medium heat.
2. 2 Brush one side of a tortilla with oil and place it oiled-side-down in the skillet.
3. 3 Sprinkle a generous amount of cheese over half the tortilla.
4. 4 Top with diced bell peppers and red onion.
5. 5 Drizzle with sweet chili sauce and fold the tortilla over.
6. 6 Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes.
7. 7 Remove from skillet and cut into wedges.
8. 8 Repeat with remaining tortillas.
9. 9 Serve warm with extra sweet chili sauce on the side.

Equipment

• Large skillet
• Spatula
• Cutting board
• Knife

Variations

• Add grilled chicken or shrimp for a protein boost.
• Use spinach or mushrooms for a heartier veggie option.

Substitutions

• Substitute cheddar cheese with Monterey Jack for a different flavor profile.
• If sweet chili sauce is unavailable, use a mix of hot sauce and honey.

Pairings

• Perfect alongside a hearty chili or taco bar.
• Great as a game-day snack with a cold beer.

Nutrition

Tips

• Use a spatula to gently press down on the quesadilla for even cooking.
• Customize with your favorite veggies or protein for extra 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: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet until warmed through.

Serving Suggestions

• Serve with a fresh avocado salsa.
• Pair with a cooling cilantro lime sour cream dip.

FAQ