If you’re keen to swap your default lunch with something cheesy, crunchy, and toasty, may I recommend? I mandoline the cabbage and yellow onion for a nice delicate crunch, then pile them between layers of mild, creamy fontina and sharp aged cheddar. All it needs is some salt and pepper and bit of heat, and your quesadilla is ready.
But if you really want a treat, blend together an easy dill pickle sauce made with cream cheese, spices, fresh dill, and pickles, obvs. This is a great dip for carrots, kettle chips, etc., but slap some on your toasty cabbage quesadilla, and you may just…give up on words.
Dill Pickle Sauce:
2 oz cream cheese
1/2 c chopped dill pickles
1 tbsp pickle brine
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tablespoon fresh dill
1 tsp lemon juice
Pinch salt
Quesadilla:
2 tortillas
1/4 cup shredded fontina
1/2 cup thinly sliced cabbage
1/8 cup thinly sliced yellow onion
1/4 cup white cheddar
Salt and pepper
Directions:
Combine all the sauce ingredients in a processor and blend until smooth. Set sauce aside.
Prepare the cabbage and onion. A mandoline is great here, but if you don’t have one, slice them as thin as possible.
Assemble your quesadilla on a dry nonstick frying pan: I throw down the fontina on the bottom tortilla, then the cabbage and onion. Top with the white cheddar and season with salt and pepper before capping it with the top tortilla.
Set the pan over medium heat. Peek at the bottom tortilla after a minute or two, and once it’s golden, flip the ‘dilla. Cook for another minute or two until the flip side is golden too.
Allow the quesadilla to cool and the cheese solidify a tad before topping with a dollop of pickle dip. Cut into triangles and gobble it up.
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