Crispy Cheese-Crusted Quesadillas (Edit recipe)

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Because why not have crispy cheese on the outside of your sourdough flour tortilla, cheese stuffed quesadilla?! If that sounds like a rhetorical question, you're not wrong! I woke up dreaming about this recipe the other day, so I'm thrilled to make it a reality so everyone can enjoy it! I'm using my SOURDOUGH FLOUR TORTILLAS, rolled out to 6-7". On the inside, I went with the Drippy Dip Salsa con Queso Cheese, melty quesadilla cheese and chicken. Easy "cheese-y"!
Brand used from the FS Market | use code: backporchpaleo for discount, thank you!
Drippy Dip Salsa con Queso Cheese Dip

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

6

Serves: 3-4

Ingredients

3 whole Sourdough Flour Tortillas (click for recipe), 6"-7" size, can sub soft taco sized flour tortillas of choice
3 - 4 oz White Cheddar Cheese, finely shredded, can use orange cheddar cheese
5 - 6 Tbsp Salsa Con Queso Cheese Dip - Drippy Dip
4.5 - 5 oz Mexican Cheese Blend, shredded, I use quesadilla melty Supremo Chihuahua brand, can sub dairy free as needed)
3 - 4 Tbsp Chicken Thighs, Boneless Skinless, see note, diced leftover grilled chicken works great here
2 - 3 Tbsp Cilantro, roughly chopped, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If you’re going to use the cilantro, mix half of it with the shredded cheddar cheese and half with the quesadilla cheese, set aside.
Warm up a cast iron tortilla pan (or skillet of choice) over medium heat. When it’s nice and warm, add ⅓ of the cheddar cheese to the center, carefully moving it around to create about a 4” circle of cheese. It should immediately start to melt.
Place one of the flour tortillas directly on top of the melting cheese, this will become the outside of the quesadilla!
Next, spread ⅓ of the Drippy Dip Salsa con Queso Cheese Dip over one half of the tortilla, followed by ⅓ of the quesadilla cheese over the top of the Drippy sauce. If you’re using any chicken (or protein of choice) sprinkle ⅓ of that over the cheese.
Using a thin spatula (I use a fish spatula) carefully lift up one edge of the tortilla and check the underside where you placed the initial portion of cheddar cheese. You’re looking for some amazing golden color there and it should “want” to lift off the pan. Be patient here, it will eventually become a “crust” - once it gets to that point, you’re going to fold over the tortilla so you have a half circle.
Turn down the heat a bit and allow all the inside cheese to mingle and get all melty. You can flip the quesadilla over to each side during this stage as needed to ensure the inside is warmed through.
Once you are confident the insides are ready, remove from the pan to a baking sheet in a warm oven and repeat with the remaining tortillas.
When they’re all prepared, use a knife and slice each quesadilla into thirds and serve with my creamy avocado salsa, linked below.

Notes

I had some of my CHIPOTLE HONEY GRILLED CHICKEN leftover from the weekend and it was perfect here diced up into bite sized piece. I like to pair this along with my AVOCADO SALSA! It’s bright, has a nice tang and cuts through the fatiness of all that glorious cheese

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	244
Fat:	18 g
Carbohydrates:	2 g
Protein:	15 g
Cholesterol:	58 g
Sodium:	461 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.