📝 About This Recipe
These bite-sized wonders elevate the humble quesadilla into a sophisticated snack, featuring a multi-cheese blend that offers the perfect balance of stretch and sharp flavor. Rooted in Mexican comfort food but refined for modern entertaining, each mini tortilla is toasted to a shattered-glass crispness using a hint of infused butter. The result is a harmonious blend of gooey interiors and buttery, golden exteriors that make them an irresistible centerpiece for any gathering.
🥗 Ingredients
The Tortilla Base
- 6 large Flour Tortillas (standard burrito size to be cut into rounds)
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1/2 teaspoon Garlic Powder (to mix with butter for the crust)
The Signature Cheese Blend
- 1.5 cups Oaxaca Cheese (shredded; provides the ultimate melt)
- 1 cup Sharp White Cheddar (grated; adds a sophisticated tang)
- 1/2 cup Monterey Jack (shredded; for extra creaminess)
- 2 tablespoons Pickled Jalapeños (finely minced for a subtle kick)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1/4 teaspoon Ground Cumin (for an earthy aromatic note)
Accompaniments & Garnish
- 1 cup Pico de Gallo (freshly made or high-quality store bought)
- 1/2 cup Mexican Crema (or sour cream thinned with a splash of lime juice)
- 3 pieces Radishes (sliced paper-thin for crunch)
- 2 pieces Lime Wedges (cut into small segments)
👨🍳 Instructions
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1
Place the large flour tortillas on a clean cutting board. Using a 3-inch round cookie cutter or a wide-mouth glass, cut 3 to 4 circles out of each large tortilla until you have 20-24 mini rounds.
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2
In a small bowl, combine the softened butter and garlic powder. Mix until smooth and well incorporated.
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3
In a medium mixing bowl, toss together the shredded Oaxaca, White Cheddar, and Monterey Jack cheeses. Ensure they are evenly distributed.
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4
Fold the minced pickled jalapeños, chopped cilantro, and ground cumin into the cheese mixture until the aromatics are speckled throughout.
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5
Lay the mini tortilla rounds flat on your workspace. Lightly spread a thin, even layer of the garlic butter on one side of each round.
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6
Preheat a large non-stick skillet or griddle over medium-low heat. A lower heat ensures the cheese melts completely before the tortilla burns.
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7
Place 4-5 tortilla rounds in the skillet, buttered-side down. Work in batches to avoid overcrowding the pan.
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8
Quickly add a generous tablespoon of the cheese blend onto the center of each tortilla round in the pan.
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9
Top each with a second tortilla round, ensuring the buttered side is facing up toward you.
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10
Cook for 2-3 minutes until the bottom tortilla is a deep golden brown and the cheese starts to soften at the edges.
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11
Carefully flip each mini quesadilla using a small spatula. Press down gently to help the cheese bond the two layers together.
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12
Cook the second side for another 2 minutes, or until the cheese is fully melted and oozing slightly from the sides.
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13
Remove the quesadillas from the heat and transfer them to a wire rack for 60 seconds; this prevents the bottoms from getting soggy while you finish the remaining batches.
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14
Repeat the process with the remaining tortillas and cheese blend, adjusting the heat if the pan becomes too hot.
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15
Arrange the warm mini quesadillas on a platter and serve immediately while the cheese is at peak stretchiness.
💡 Chef's Tips
Always grate your own cheese from blocks rather than buying pre-shredded; pre-shredded cheese is coated in potato starch which prevents a smooth melt. If you prefer a 'half-moon' shape, place cheese on one half of the mini round and fold it over instead of stacking two rounds. Keep finished quesadillas in a 200°F (95°C) oven on a baking sheet to stay warm while you cook the rest. For an extra crispy crust, sprinkle a tiny pinch of parmesan directly onto the buttered side of the tortilla before it hits the pan. Substitute Oaxaca cheese with Mozzarella if you cannot find it, as they share similar melting properties.
🍽️ Serving Suggestions
Serve with a side of smoky chipotle aioli for a creamy, spicy dipping experience. Pair with a chilled Hibiscus Iced Tea (Agua de Jamaica) to cut through the richness of the cheese. Top each mini quesadilla with a small dollop of guacamole and a single cilantro leaf for a gourmet look. Accompany with a side of quick-pickled red onions to add a bright, acidic pop to the palate. Serve alongside a flight of craft Mexican lagers or a crisp Sauvignon Blanc.