Dill Pickle Quesadilla

Print Recipe

5 from 2 votes

Dill Pickle Quesadilla

Dill pickles + Havarti dill cheese + tortilla = one dill-icious Dill Pickle Quesadilla.

Prep Time5

Cook Time10

Course: Main Course

Cuisine: American

Keyword: dill pickle quesadilla

Servings: person

Calories: 484kcal

Author: Christina Koncker

Equipment

Cast Iron Griddle Pan

Ingredients

1 extra large flour tortilla
8-9 dill pickle slices I used Vlasic Dill Pickle Chips
1 cup dill Havarti cheese shredded

Instructions

Heat griddle pan over medium heat.
Put dill pickle slices on paper towels and cover to remove excess moisture. This is key to avoiding a soggy quesadilla.
8-9 dill pickle slices
Lay the tortilla on a cutting board. Sprinkle ½ a cup of shredded Havarti cheese over half of the tortilla.
1 extra large flour tortilla, 1 cup dill Havarti cheese
Strategically place dill pickle slices on top of the shredded cheese to ensure a pickle gets into nearly every hypothetical bite.
Cover with the other ½ cup of shredded Havarti cheese. Fold the naked tortilla half onto the loaded half.
Put onto the warm griddle and let cook for 4-5 minutes or so, checking the underside periodically. When the underside is all golden brown and crisp and the cheese melty, flip.
Cook for an additional 4-5 minutes or so, until you’ve reached desired doneness.
Remove from heat and cut into quarters.
Enjoy with Creamy Chipotle Ranch.

Notes

This dill pickle quesadilla is pretty basic in the ingredient department - but it's also pretty delicious! You could also consider adding in a protein, like chicken or bacon, or using multiple kinds of cheeses, like Pepperjack or cheddar or another kind of good melting cheese.

*Nutrition information was calculated using an online nutrition calculator and should be considered estimates.

Nutrition