Crispy Butterfly Quesadillas
These playful, crispy butterfly-shaped quesadillas are filled with gooey cheese and colorful veggies, making them a fun and delicious snack for kids and adults alike. Quick to prepare and endlessly customizable, they’re perfect for parties, lunchboxes, or cozy afternoons at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 butterfly quesadillas 1x
- Category: Snack
- Cuisine: Mexican-American
Ingredients
Scale
- 8-inch flour tortillas (whole wheat or white)
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- 1/4 cup red bell pepper, diced small
- 1/4 cup spinach, finely chopped (fresh or thawed and drained)
- 1/3 cup sweet corn kernels (fresh or frozen)
- 2 tablespoons red onion, finely diced
- 1/2 cup zucchini, shredded and patted dry
- 1 tablespoon jalapeño, minced (optional)
- Butter, for pan-frying (about 2 tablespoons)
- Olive oil (optional, 1 tablespoon)
- Salt and pepper, to taste
- 1/4 teaspoon ground cumin
- 1/8 teaspoon garlic powder (optional)
Instructions
- Wash and dry all vegetables. Dice bell pepper and red onion, shred zucchini and pat dry, chop spinach finely, and measure out corn.
- In a mixing bowl, combine shredded cheese, chopped veggies, salt, pepper, cumin, and garlic powder. Toss lightly until evenly distributed.
- Using a large butterfly-shaped cookie cutter, press out shapes from each tortilla (2-3 butterflies per tortilla). Save scraps for chips.
- Lay out half the butterfly shapes. Spoon 1-2 tablespoons of veggie-cheese filling onto each, leaving a small border. Top with another butterfly tortilla and press gently to seal.
- Lightly coat the top tortilla with softened butter using a brush or spatula.
- Heat a skillet over medium heat and add olive oil or butter. Place quesadillas buttered-side down and cook for 2-3 minutes per side, pressing lightly, until golden brown and crisp.
- Transfer cooked quesadillas to a wire rack for 1-2 minutes before serving. Keep warm in a 200°F oven if batch cooking.
- If tortillas aren’t crisping, raise heat slightly or use less filling. For cheese that isn’t melting, cover pan for 30 seconds.
- Serve hot with dips like guacamole, salsa, or sour cream.
Notes
Don’t overload the filling to keep quesadillas crispy. Pat veggies dry, especially zucchini, to avoid sogginess. Rest quesadillas on a wire rack after cooking for maximum crunch. Use gluten-free tortillas and plant-based cheese for dietary adaptations. Air fryer or oven baking are alternative cooking methods.
Nutrition
- Serving Size: 1 butterfly quesadil
- Calories: 120
- Sugar: 2
- Sodium: 220
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 14
- Fiber: 2
- Protein: 5
Keywords: quesadilla, butterfly, crispy, cheesy, veggie, snack, kid-friendly, party, lunchbox, vegetarian, easy, quick