Mini Quesadilla Triangles (Printable Version)

Crisp mini quesadillas cut into triangles served with fresh tomato salsa for a flavorful lunch.

# What You Need:

→ Quesadillas

01 - 4 small flour tortillas (6 inches)
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded mozzarella cheese
04 - 1/2 cup finely diced bell pepper, red or yellow
05 - 1/4 cup finely chopped baby spinach, optional
06 - 2 teaspoons olive oil or melted butter

→ Salsa

07 - 2 medium ripe tomatoes, finely diced
08 - 1/4 small red onion, finely chopped
09 - 1 tablespoon fresh cilantro, chopped, optional
10 - 1 tablespoon lime juice
11 - Salt and pepper to taste

# How to Make It:

01 - In a mixing bowl, combine diced tomatoes, chopped red onion, cilantro if using, and lime juice. Season with salt and pepper to taste. Stir well and set aside to allow flavors to meld.
02 - Lay out the tortillas on a clean work surface. Sprinkle half of each tortilla with cheddar cheese, mozzarella cheese, diced bell pepper, and spinach if using. Fold each tortilla in half to create a semicircle shape.
03 - Heat a nonstick skillet over medium heat. Brush lightly with olive oil or butter. Place folded tortillas in the skillet, working in batches if necessary. Cook for 2 to 3 minutes per side until golden brown and cheese is melted.
04 - Remove quesadillas from skillet and let cool slightly. Cut each semicircle into 3 triangles. Serve warm with the prepared salsa.

# Expert Advice:

01 -
  • They're genuinely fun to eat, and somehow triangles do make everything taste better.
  • You can have lunch on the table in 25 minutes without feeling like you've rushed or skipped steps.
  • Kids and adults will actually fight over the last piece, which is the real test of any recipe.
  • The fresh salsa brightens everything up so the whole meal feels light despite the melted cheese.
02 -
  • Don't fold the tortilla in half before the cheese gets a chance to warm up slightly, or it will resist folding and crack at the edges.
  • The skillet temperature matters more than anything else here because too high and the outside burns before the cheese melts, too low and you end up with a soft, greasy tortilla instead of crispy.
  • Resist the urge to peek or flip constantly because that's how you end up with cheese spilling everywhere instead of a neat golden package.
03 -
  • Shred your own cheese from a block if you have time because it melts into a smoother, more luxurious texture than pre-shredded.
  • Keep a damp kitchen towel nearby when you're cutting the quesadillas because it gives you grip and prevents your cutting board from sliding around.
  • Make extra salsa and use it on eggs or rice later in the week because it keeps beautifully and tastes even better the next day after the flavors settle.
Return