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Easy Cheese Quesadilla Dippers with Homemade Salsa

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Crispy, golden quesadilla strips with melty cheese, served with a fresh, zesty homemade salsa. Perfect for busy weeknights or game-day snacking.

Ingredients

Scale
  • 4 large flour tortillas (8-inch)
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 2 tablespoons unsalted butter, softened
  • ¼ teaspoon salt (optional, for sprinkling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño pepper, seeded and minced
  • ¼ cup red onion, finely diced
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper

Instructions

  1. Make the salsa first. In a medium mixing bowl, combine the fire-roasted diced tomatoes (with their juices), chopped cilantro, minced jalapeño, diced red onion, lime juice, minced garlic, cumin, salt, and black pepper. Stir until well combined. Taste and adjust seasoning. Set aside.
  2. Prep the tortillas. Lay flour tortillas flat on a clean work surface. Spread about ½ tablespoon of softened butter evenly over one side of each tortilla. Flip the tortillas over so the buttered side is facing down.
  3. Assemble the quesadillas. On the unbuttered side of two tortillas, sprinkle a thin, even layer of the shredded mozzarella and cheddar cheese blend (about ½ cup per quesadilla). Place the remaining two tortillas on top, buttered side up, to form two quesadilla sandwiches.
  4. Cook the quesadillas. Heat a large non-stick skillet or griddle over medium heat. Place one quesadilla in the pan (or both if the pan is large enough). Cook for 2 to 3 minutes, until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 2 to 3 minutes, until golden and the cheese is fully melted.
  5. Rest and cut. Transfer the cooked quesadilla to a cutting board and let it rest for 1 to 2 minutes. Repeat with the second quesadilla.
  6. Cut into dippers. Using a sharp knife or pizza cutter, slice each quesadilla into 1-inch wide strips (about 8 to 10 strips per quesadilla).
  7. Serve immediately. Arrange the quesadilla strips on a platter with the bowl of homemade salsa in the center. Sprinkle a little flaky salt over the warm strips if desired.

Notes

Shred your own cheese for best meltability. Let quesadillas rest before cutting to prevent cheese from oozing out. Salsa can be made ahead and improves with time.

Nutrition

Keywords: quesadilla dippers, cheese quesadilla, homemade salsa, easy appetizer, weeknight dinner, game day snack

Find it online: https://merrymorsel.com/easy-cheese-quesadilla-dippers-with-homemade-salsa/