Salami & Cheese Quesadilla
Crispy outside, melty inside, cut into easy triangles for dipping — a quesadilla is basically a warm hug, and it comes together in about ten minutes.
Tuck slices of mild Rosette de Lyon in with the cheese and you turn a plain cheese quesadilla into something with a little savory backbone — still gentle enough for the pickiest eater. As it griddles, the salami warms through and the cheese glues everything into one crispy, foldable package.
The technique couldn’t be simpler, which is the whole appeal of a good cheese quesadilla: tortilla, cheese, a little fat in the pan, flip, done. A pizza cutter turns it into perfect triangles in seconds.
Kids love it because it’s familiar and hand-held; parents love it because it’s a 15-minute lunch from three ingredients they already have.
Ingredients
For the quesadilla
2 flour tortillas (8-inch)
3/4 cup shredded mild cheese (mozzarella, Monterey Jack, or mild cheddar)
8–10 slices Rosette de Lyon salami
1 teaspoon butter or olive oil, for the pan
Optional for dipping: sour cream, mild salsa, or guacamole
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Instructions
Heat the butter or oil in a non-stick skillet over medium heat.
Lay one tortilla in the pan and scatter half the cheese over it, then the salami, then the rest of the cheese (cheese on both sides helps it seal).
Top with the second tortilla and press gently. Cook 2–3 minutes until the bottom is golden.
Carefully flip and cook another 2–3 minutes, until both sides are crisp and the cheese is fully melted.
Slide onto a cutting board, rest 1–2 minutes, then cut into triangles with a pizza cutter.
Chef Notes
Medium heat is your friend — too hot and the tortilla browns before the cheese melts. Letting it rest a minute or two before cutting keeps the filling from sliding out.
For little ones, cut the triangles smaller or into strips, and let them cool until just warm. A side of mild salsa or sour cream for dipping turns it into a meal kids linger over.
Substitutions & Tips
Corn or whole-wheat tortillas work fine, and any good-melting mild cheese can stand in. A few thin apple slices or a little sweetcorn tucked inside is a sneaky-easy way to add some produce.
For a slightly bolder version as kids grow into more flavor, our Saucisson Sec melts in just as happily.
Serving & Storage
Serve warm with fruit and a dip on the side. It’s great for lunch, an after-school snack, or a fast dinner.
Best fresh and crispy, but leftovers keep in the fridge for up to 2 days — reheat in a dry skillet or toaster oven to bring back the crunch (the microwave makes them soft).
Published
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