Three Cheese Quesadilla Waffles

Three Cheese Quesadilla Waffles

In the cooler months, I always keep a variety of soups on hand. Eating warm soups when it’s cold out just feels good and comforting. Because the kids like the basics, I always have some canned and drinkable soups on hand. I also keep a few varieties of Amy’s organic soups in the pantry.

One of the easiest and fastest ways to whip up a delicious dinner in no time is popping open some soup and adding a bunch of fresh veggies. We like adding peppers, onions, tomatoes, and carrots, and heating it all together over the stove. I try to serve it alongside a salad, but if I’m actually being honest, we more often than not have it with biscuits, grilled cheese, or quesadillas.

My husband and daughter love quesadillas. They usually make them in the panini machine, which works great, but recently we started making quesadillas in the waffle iron. I actually think cooking quesadillas in the panini machine is easier and less messy, but they look so much prettier when waffled!

Making Quesadilla Waffles

Making Three Cheese Quesadilla Waffles

Making quesadillas in the waffle iron is so easy, even your kids can do it by themselves.

The first step is preheating the waffle iron on medium heat and making sure the flour tortillas are the right size. Almost every brand of tortillas are a different size, so you may need to cut down your tortillas a bit so they fit in the waffle iron. Fajita-size tortillas fit perfectly, but I bought Soft Taco Tortillas and they were too big, but luckily there is an easy fix. Our medium sauce pan lids are the same size in diameter as my round waffle iron, so when trimming down tortillas or cutting waffle dough for stuffed waffles into circles, I use the sauce pan lid like a cookie cutter to create the perfect size circle.

The second step is preparing the cheese and assembling the quesadillas. Using a cheese grater, grate the Havarti and Smoked Gouda cheeses. Then lay the tortillas out on the counter and topping them with Swiss cheese slices, Havarti, and Smoked Gouda cheeses. You can pile the cheese on pretty good, but you MUST keep all cheeses about 1/2 inch away from the edges of the tortillas to avoid cheese bubbling out and making a mess.

How to make Quesadillas in the Waffle Iron

The third step is making sure the edges of the Quesadilla Waffle seal. Brush a little egg white around the 1/2 inch edge of open tortilla and cover with a second tortilla. The egg white will help the edges stick together and lock in the cheese. You don’t have to do this step, we’ve skipped this step when making Quesadilla Waffles before and they still turn out just fine. You just need to use less cheese so it doesn’t bubble out the edges of your quesadilla and make a giant mess.

The last step is cooking the Three Cheese Quesadilla Waffles and gobbling them up. Place the quesadilla in the waffle iron and cook for 3-5 minutes, or until the tortillas get golden brown waffle marks on them and the cheese is melty. Serve immediately alongside soup or salad, or top with avocado, salsa, and sour cream.

While we used Swiss cheese, Havarti cheese, and Smoked Gouda cheese, you can use any cheese you prefer to make your own version of this quesadilla. You can also get creative and add in bacon, diced chicken, or chopped veggies.

Three Cheese Quesadilla Waffles

Skip the oven, the microwave, and skillet, and cook your quesadillas in the waffle iron.

Three Cheese Quesadilla Waffles

Prep Time

Cook Time

Total Time

Ingredients

  • Flour tortillas
  • Swiss cheese
  • Havarti cheese
  • Smoked gouda cheese

Instructions

  1. Preheat the waffle iron on medium heat. If your tortillas are larger than your waffle iron, trim them to roughly the same size as the waffle iron. (I use a sauce pan lid that is the same size as the waffle iron like a cookie cutter to do this.)
  2. Using a cheese grater, grate the Havarti and Smoked Gouda cheeses. Lay the tortillas out on the counter and top with Swiss cheese slices, Havarti, and Smoked Gouda cheeses. Be sure to keep cheeses 1/2 inch away from the edges of the tortillas to avoid cheese bubbling out and making a mess.
  3. Brush a little egg white around the 1/2 inch edge of open tortilla and cover with a second tortilla. (The egg white will help the edges stick together and lock in the cheese.)
  4. Cook for 3-5 minutes, or until tortillas begin turning golden brown and the cheese is melty. Serve immediately alongside soup or salad, or top with avocado, salsa, and sour cream.

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