Gather all your ingredients on a clean countertop.

Slice the dill pickles into thin rounds and shred the cheddar cheese if using block cheese.

Place a large skillet over medium heat and add a small pat of butter.

Allow it to melt completely until bubbly but not browned.

On one half of the tortilla, sprinkle a generous amount of cheddar cheese followed by a layer of sliced pickles.

Fold the tortilla over to cover the fillings.

Place the folded quesadilla in the skillet and cook for about 3-4 minutes or until golden brown.

Flip carefully using a spatula to crisp both sides evenly.

Once both sides are beautifully browned and crispy, remove from heat.

Slice into wedges and serve warm with salsa or sour cream if desired.