Why You’ll Love This Recipe
Mini Quesadilla Triangles are easy to make, customizable with your favorite fillings, and they’re crispy on the outside while being warm and cheesy on the inside. These little triangles are perfect for sharing and will disappear quickly at any gathering. Whether you’re in the mood for something light or looking to impress guests with a simple yet flavorful snack, these quesadillas are sure to be a hit.
Ingredients
- 4 medium flour tortillas
- 2 cups shredded cheese (cheddar and mozzarella blend)
- 1 cup cooked chicken or assorted veggies (e.g., bell peppers, onions)
- 2 tablespoons olive oil
- Sour cream or salsa for dipping (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Skillet: Preheat a non-stick skillet over medium heat.
- Assemble the Quesadillas: Place one tortilla on a flat surface. Sprinkle half of it with shredded cheese. Add your choice of cooked chicken or veggies, then fold the tortilla over.
- Cook the Quesadillas: Add olive oil to the heated skillet. Cook each quesadilla for 3-4 minutes per side, until golden brown and crispy.
- Cut and Serve: Remove from heat and let the quesadilla cool slightly before cutting it into triangles.
- Serve: Serve warm with sour cream or salsa for dipping.
Servings and Timing
- Yield: Approximately 12 triangles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Add More Fillings: Get creative with your fillings! Try adding sautéed mushrooms, spinach, or beans to mix up the flavor profile.
- Spicy Kick: For a bit of heat, add jalapeños or hot sauce to the filling.
- Make it Vegetarian: Skip the chicken and load up your quesadilla with a variety of vegetables like zucchini, mushrooms, and corn.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat the quesadillas in a skillet over low heat until warm and crispy again, or pop them in the microwave for a quick reheat (though they may lose some crispiness).
FAQs
Can I use a different type of tortilla?
Yes, you can use whole wheat tortillas, gluten-free tortillas, or even corn tortillas depending on your dietary preferences.
Can I make these ahead of time?
You can assemble the quesadillas ahead of time and store them in the fridge until you’re ready to cook. Just be sure to cook them fresh when you’re ready to serve for the best texture.
How can I make these quesadillas healthier?
You can make them healthier by using less cheese or using a lower-fat cheese blend. You can also load up on more veggies and reduce or skip the olive oil for a lighter version.
Can I freeze these quesadillas?
Yes, you can freeze the assembled, uncooked quesadillas. Place parchment paper between each one, and store them in a freezer bag. When ready to cook, just fry them directly from frozen, adding an extra minute or two to the cooking time.
What can I serve with these quesadillas besides sour cream and salsa?
You can serve them with guacamole, pico de gallo, or even a side of salad for a more complete meal.
Conclusion
Mini Quesadilla Triangles are a fantastic, easy-to-make snack that’s full of flavor and guaranteed to please a crowd. With the perfect crispy texture and gooey cheese filling, they make a great addition to any meal or a tasty appetizer for gatherings. Try this recipe, and enjoy the perfect balance of cheesy goodness and savory fillings in every bite!
Mini Quesadilla Triangles: A Deliciously Cheesy Snack
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 triangles
- Category: Snack
- Method: Pan-frying
- Cuisine: Mexican
Description
Mini Quesadilla Triangles are bite-sized, cheesy, and crispy treats filled with gooey melted cheese and savory fillings like chicken or veggies. They make an excellent snack for any occasion and are perfect for serving with salsa or sour cream.
Ingredients
4 medium flour tortillas
2 cups shredded cheese (cheddar and mozzarella blend)
1 cup cooked chicken or assorted veggies (e.g., bell peppers, onions)
2 tablespoons olive oil
Sour cream or salsa for dipping (optional)
Instructions
- Preheat the Skillet: Preheat a non-stick skillet over medium heat.
- Assemble the Quesadillas: Place one tortilla on a flat surface. Sprinkle half of it with shredded cheese. Add your choice of cooked chicken or veggies, then fold the tortilla over.
- Cook the Quesadillas: Add olive oil to the heated skillet. Cook each quesadilla for 3-4 minutes per side, until golden brown and crispy.
- Cut and Serve: Remove from heat and let the quesadilla cool slightly before cutting it into triangles.
- Serve: Serve warm with sour cream or salsa for dipping.
Notes
For a spicy kick, add jalapeños or hot sauce to the filling.
For a healthier version, use less cheese or a lower-fat cheese blend and add more vegetables.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 triangle
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
