🧀 Crispy Double-Cheese Doritos Quesadilla Wedges 🌮

The ultimate late-night or game-day finger food upgrade! A soft flour tortilla is brushed with zesty garlic butter, packed with a gooey blend of sharp cheddar and mozzarella, and coated in an incredibly loud, vibrant crust made entirely of crushed Nacho Cheese Doritos. Griddled until it forms a brittle, crackly outer shell protecting a river of molten cheese. 😋✨

• ⏱️ Prep Time: 10 minutes

• 🍳 Cook Time: 6 minutes

• 🍽️ Servings: 2 servings (makes 4 large wedges)

🛒 Ingredients

• 2 large flour tortillas 🫓

• 1 cup sharp cheddar cheese (shredded) 🧀

• 1 cup mozzarella cheese (shredded for that epic pull) 🧀

• 1.5 cups Nacho Cheese Doritos 🌶️

• 1 large egg (beaten with 1 tbsp water for egg wash) 🥚

• 1.5 tablespoons unsalted butter (melted) 🧈

• 1/4 teaspoon garlic powder 🧄

• Sour cream or salsa (for dipping) 🥣

👩‍🍳 Detailed Instructions

1. Build the Cheese Core: 🧀 Lay one large flour tortilla completely flat. Evenly distribute the shredded cheddar and mozzarella across the entire surface, leaving a tiny 1/2-inch border around the edge. Top with the second tortilla and press down firmly.

2. The Doritos Crunch Prep: 🌶️ Put your Doritos in a zip-top bag and crush them thoroughly with a rolling pin until they form coarse, uneven crumbs. Pour the crumbs onto a wide, flat rimmed plate.

3. The Glue and Coat Method: 👩‍🍳 In a small bowl, mix the melted butter and garlic powder together. Lightly brush the top tortilla of your assembled quesadilla with the garlic butter, then brush it with a thin layer of the beaten egg wash. Lift the entire quesadilla and press the wet side firmly down into the crushed Doritos until completely insulated in orange crumbs. Flip and repeat on the other side.

4. Griddle to a Shatter: 🍳 Heat a large non-stick skillet over medium-low heat. Carefully slide the heavily coated Doritos quesadilla into the dry skillet. Cook for 3 minutes until the bottom Doritos shell becomes deeply toasted, rigid, and brittle. Carefully flip with a large spatula and cook the other side for another 3 minutes until the cheese inside is completely molten and bubbling.

5. Slice and Dip: 🍽️ Transfer to a cutting board and let it rest for 60 seconds (this locks the cheese in place). Use a sharp pizza cutter to slice into 4 large wedges. Serve immediately alongside cold sour cream or zesty salsa!