Finding a snack that hits all the right notes – tangy, cheesy, and totally satisfying – can be tough when you’re craving something different. Sure, regular quesadillas are great, but sometimes you want something with a little more personality, especially when you’re looking to use up those pickle jar leftovers sitting in your fridge.
That’s where this dill pickle quesadilla comes in clutch: it’s got that perfect sour-salty punch from the pickles, melty cheese that balances everything out, and takes less than 10 minutes to make when hunger strikes.
Why You’ll Love This Dill Pickle Quesadilla
- Quick and easy – Ready in under 25 minutes with just three simple ingredients, this makes for a perfect lunch or late-night snack when you’re craving something fast.
- Unique flavor combination – The tangy dill pickles paired with creamy Havarti cheese creates a surprisingly delicious twist on the classic quesadilla that will have you coming back for more.
- Minimal ingredients – With just a tortilla, pickles, and cheese, you probably already have everything you need in your kitchen right now.
- Perfect for pickle lovers – If you’re someone who loves pickles on everything, this quesadilla takes that craving to the next level in the most satisfying way.
What Kind of Dill Pickles Should I Use?
For this quesadilla, you’ll want to use good quality dill pickle chips that aren’t too thick or too thin. Regular dill pickle chips from brands like Vlasic or Claussen work perfectly since they have the right balance of crunch and flavor without being overpowering. Avoid using whole pickles that you slice yourself, as they tend to release too much juice and can make your quesadilla soggy. If you only have pickle spears on hand, just slice them into rounds about the same thickness as store-bought chips. Make sure to pat your pickle slices dry with a paper towel before adding them to the quesadilla – this simple step will help prevent any excess moisture from making your tortilla mushy.
Options for Substitutions
This simple quesadilla is easy to customize with what you have on hand:
- Dill Havarti cheese: If you can’t find dill Havarti, regular Havarti works great – just add a pinch of dried dill to the cheese. Monterey Jack, mild cheddar, or even cream cheese mixed with shredded mozzarella will give you that creamy melt you’re looking for.
- Dill pickle chips: Any dill pickle variety works here – spears cut into rounds, sandwich slices, or even chopped dill pickle relish if that’s what you have. Just drain off excess juice so your quesadilla doesn’t get soggy.
- Extra large flour tortilla: Regular-sized flour tortillas work fine – you’ll just have a smaller quesadilla. You can also use whole wheat tortillas, but avoid corn tortillas as they don’t hold together as well for quesadillas.
Watch Out for These Mistakes While Cooking
The biggest mistake when making dill pickle quesadillas is adding too much pickle juice, which can make your tortilla soggy and cause the cheese to slide right out – always pat your pickle slices dry with paper towels before adding them to the quesadilla.
Another common error is using too high heat, which will burn the tortilla before the cheese has a chance to melt properly, so stick to medium or medium-low heat and be patient.
Don’t overload your quesadilla with pickles either, as this can prevent the cheese from melting evenly and make flipping nearly impossible – stick to a single layer of pickle slices.
For the best results, let the quesadilla rest for a minute or two after cooking before cutting, which helps the melted cheese set up and prevents it from oozing out when you slice it.
What to Serve With Dill Pickle Quesadilla?
This tangy, cheesy quesadilla is perfect with a dollop of sour cream or some cool ranch dressing for dipping – the creamy texture balances out all that pickle flavor nicely. I love serving it alongside some crispy sweet potato fries or regular fries for a fun twist on the classic pickle and fries combo. A simple side salad with cucumber and tomatoes keeps things fresh, or you could go with some kettle-cooked potato chips if you’re feeling indulgent. For something a bit heartier, try pairing it with a bowl of tomato soup for dipping, just like you would with a grilled cheese.
Storage Instructions
Refrigerate: If you have leftover quesadilla, wrap it tightly in foil or store it in an airtight container in the fridge for up to 3 days. The pickles might make the tortilla a bit softer over time, but it’s still totally edible and tasty for quick lunches.
Freeze: You can freeze cooked quesadilla pieces for up to 1 month, but honestly, they’re best enjoyed fresh since the pickles can make the texture a bit different after freezing. If you do freeze them, wrap each piece individually in plastic wrap first.
Warm Up: To bring your quesadilla back to life, heat it in a skillet over medium heat for about 2-3 minutes per side until the cheese melts again and the tortilla gets crispy. You can also use a toaster oven, but avoid the microwave since it’ll make the tortilla chewy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 18-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 440-520
- Protein: 16-20 g
- Fat: 22-28 g
- Carbohydrates: 44-50 g
Ingredients
- 1 extra-large wheat flour tortilla
- 8 to 9 slices dill pickles (such as vlasic dill pickle chips)
- 1 cup shredded dill havarti cheese
Step 1: Preheat the Griddle Pan
Set a griddle pan over medium heat and allow it to preheat while you prepare the other ingredients.
This ensures a crisp exterior when you cook the quesadilla.
Step 2: Prepare the Pickles
- 8 to 9 slices dill pickles (such as Vlasic Dill Pickle Chips)
Place the dill pickle slices on paper towels and cover with another layer of paper towels.
Press gently to remove as much excess moisture as possible from the pickles.
This step is essential for preventing a soggy quesadilla.
Step 3: Assemble the Quesadilla
- 1 extra-large wheat flour tortilla
- 1 cup shredded dill Havarti cheese
- blotted dill pickle slices from Step 2
Lay the extra-large wheat flour tortilla flat on a cutting board.
Sprinkle 1/2 cup of the shredded dill Havarti cheese over one half of the tortilla.
Arrange the blotted dill pickle slices from Step 2 evenly over the cheese, making sure every bite will have a pickle.
Top the pickles with the remaining 1/2 cup of cheese.
Fold the uncovered side of the tortilla over the filled side to form a half-moon shape.
Step 4: Cook the Quesadilla
- assembled quesadilla from Step 3
Transfer the assembled quesadilla onto the preheated griddle pan from Step 1.
Cook for 4-5 minutes, checking underneath for a golden brown, crisp surface and melted cheese.
Once golden, carefully flip the quesadilla and cook the other side for another 4-5 minutes or until crisp and melty inside.
I like to gently press on the quesadilla with a spatula for even browning.
Step 5: Slice and Serve
Remove the quesadilla from the pan and place it on a cutting board.
Use a sharp knife or pizza cutter to slice it into quarters.
Serve hot, optionally with your favorite dipping sauce such as Creamy Chipotle Ranch.
