Cheddar Snack Stick Quesadillas

Quesadillas grew from northern Mexican kitchens into a Tex-Mex staple of cheese tucked in a hot tortilla. This skillet take melts cheddar snack sticks with sharp cheddar, Monterey Jack, jalapeño, and cilantro for easy sharing.

Serves 4 · 12 min prep · 20 min cook

Estimate for one serving

• 560 cal
• 27g protein
• 34g carbs
• 35g fat
• 3g fiber

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Ingredients

• 8 oz beef or cheddar snack sticks
• 4 large (10-inch) flour tortillas
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 small red onion
• 1 jalapeño
• 1/4 cup fresh cilantro
• 2 tbsp butter or oil
• 1/2 cup sour cream
• 1/2 cup salsa
• 4 lime wedges

Instructions

1. 1Slice the snack sticks into thin coins or short matchsticks so they melt into the cheese and stay evenly distributed in every bite. Finely dice the red onion and jalapeño; chop the cilantro.
2. 2Warm a large dry skillet or griddle over medium heat. Lay one tortilla flat and scatter a generous layer of cheddar and Monterey Jack over half of it.
3. 3Arrange a hearty portion of sliced snack sticks over the cheese, then sprinkle onion, jalapeño, and cilantro. Top with a little more cheese so the filling binds when melted.
4. 4Fold the bare half of the tortilla over the filling and press gently. Add a thin swipe of butter or oil to the skillet and place the quesadilla in the pan.
5. 5Cook 2 to 3 minutes until the underside is deep golden and crisp. Carefully flip with a spatula and cook the second side another 2 to 3 minutes until cheese is fully melted and the snack sticks are hot and fragrant.
6. 6Transfer to a cutting board and rest 30 seconds so the cheese sets slightly. Repeat with remaining tortillas and filling, adjusting heat if the pan runs too hot.
7. 7Cut each quesadilla into wedges with a sharp knife or pizza wheel. Serve immediately with sour cream, salsa, and lime wedges for squeezing.
8. 8Encourage diners to dunk—the smoky-salty snack stick and molten cheddar are the clear co-stars in every wedge.