Best 5 Cheesy Wedges Recipes

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Indulge in the delightful world of cheesy wedges, where crispy exteriors meet a heart of melted, gooey cheese. These irresistible treats are perfect for any occasion, whether it's a casual gathering with friends or a special celebration. With their versatile nature, cheesy wedges can be tailored to suit any taste preference, from classic cheddar to adventurous combinations of herbs and spices. This collection of recipes offers a diverse range of cheesy wedge creations, each with its unique flavor profile and visual appeal. From the simplicity of classic cheesy wedges to the decadence of loaded wedges topped with bacon, jalapeños, and ranch dressing, there's a recipe here to satisfy every craving. Embrace the cheesy goodness and embark on a culinary journey that will leave you and your loved ones craving more.

Here are our top 5 tried and tested recipes!

CHEESY ITALIAN BREAD WEDGES



Cheesy Italian Bread Wedges image

A cheesy Italian starter, perfect for dipping in ranch or marinara sauce.

Provided by LoveFood

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h55m

Yield 8

Number Of Ingredients 11

1 tablespoon active dry yeast
1 teaspoon white sugar
1 cup warm water
2 teaspoons vegetable oil
1 teaspoon salt
2 ½ cups all-purpose flour
2 (1 ounce) packages dry Italian-style salad dressing mix
1 teaspoon dried oregano, or to taste
½ teaspoon ground black pepper, or to taste
¼ teaspoon red pepper flakes, or to taste
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
  • Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 35.2 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 4.1 g, Sodium 1559.9 mg, Sugar 4.2 g

CHEESY SUN-DRIED TOMATO AND OLIVE POLENTA WEDGES



Cheesy Sun-Dried Tomato and Olive Polenta Wedges image

Serve as a side or with a light salad. This recipe will be gluten-free if you use a gluten-free stock. As a variation -This can also be made in a 24cm square tin and then lightly sprayed with cooking oil. Cut into squares and warm either using a BBQ, frypan or using a health grill to brown. Please note that cooking time does not include chill time

Provided by Jubes

Categories     Australian

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 liter vegetable stock (I use Massell brand that is gluten-free and vegan)
1 cup polenta (not the instant polenta)
1 cup crumbled feta cheese
1 cup coarsely grated parmesan cheese
1/2 cup fresh basil, chopped roughly
1/3 cup seeded black olives, chopped
2/3 cup drained sun-dried tomato, chopped finely
plain flour or finely ground rice flour
vegetable oil, for shallow-frying or cooking spray, for grilling

Steps:

  • Lightly grease a round sandwich (sponge)cake pan.
  • Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.
  • Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
  • Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead).
  • Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving.
  • Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.
  • Should have 8 serves.

EXTRA CHEESY CRESCENT MOZZARELLA WEDGES



Extra Cheesy Crescent Mozzarella Wedges image

I was sitting here trying to figure out what would be a quick thing to feed my kiddos for lunch and at the same time thumbing through the most recent issue of Quick Cooking magazine. This recipe was submitted by Lisa Keesee and it is so simple to make with ingredients you most likely have on hand. These soft cheesy wedges would be great as an appetizer or as an addition to your next meal. For my kids, this and some carrots with ranch was their lunch and they loved it! If you love extra cheesy things and like the sweet flavor of crescents, then you'll love this recipe! UPDATED 2/15/2005 Thanks to the tips of some wonderful reviewers, I tried this a different way. These can easily be rolled into a big rectangle shape. I also sprinkled some oregeno and pizza seasoning on it and it added a whole new dimension of flavor!

Provided by Dine Dish

Categories     Lunch/Snacks

Time 22m

Yield 8 serving(s)

Number Of Ingredients 4

1 (8 ounce) package refrigerated crescent dinner rolls
1 tablespoon butter, melted
1/4-1/2 teaspoon garlic powder
2 cups shredded mozzarella cheese

Steps:

  • Separate crescent dough into eight triangles; place on a greased 12 inch round pizza pan with points toward the center.
  • Press dough onto the bottom and up the sides of the pan making sure to seal the perforations.
  • Brush with butter; sprinkle with garlic powder and cheese.
  • Bake at 375 degree oven for 15-17 minutes or until crust is golden brown and cheese is lightly browned.
  • Cut into wedges and serve warm.

CHEESY WEDGES



Cheesy Wedges image

Make and share this Cheesy Wedges recipe from Food.com.

Provided by razra

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

500 g frozen potatoes, wedges
200 g diced bacon
200 g mozzarella cheese, cheese- diced
3 sprigs fresh thyme or 3 sprigs other herbs

Steps:

  • Cook wedges as directed on pack, after 10 minutes scatter the diced bacon amongst wedges and continue cooking.
  • When cooked, remove from oven and scatter cheese and herbs amongst wedges, return to oven for approximately 5 minutes until cheese just beginning to melt. Serve immediately.

CHEESY CHORIZO WEDGES



Cheesy Chorizo Wedges image

Chorizo, cheese, salsa, tortillas, baked in oven until crispy. Serve with salsa, Guacamole, and Sour Cream if it is to your liking. A nice snack or main course if piled up with sides.

Provided by TJW2725

Categories     Mexican

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

8 ounces chorizo sausage
2 serranos, chopped finely (optional)
1/2 cup monterey jack cheese, shredded (to taste)
1/2 cup cheddar cheese, shredded (to taste)
2 green onions, green parts chopped into thin rings
1/2 green bell pepper, seeded, and chopped into thin rings
1/2 red bell pepper, seeded, and chopped into thin rings
3 -4 flour tortillas

Steps:

  • Preheat oven to 400°F.
  • Remove chorizo from skins and cook in a skillet until no longer pink, add the serranos, and continue cooking until well browned and a bit caramelized.
  • Sprinkle Chorizo over tops of tortillas, leaving a 1/8 inch free around the edge.
  • cover with cheeses, you may certainly add more-I do, sprinkle with green onions, and bell pepper slices.
  • Bake until cheese is golden and the edges are slightly browned, about ten to fifteen minutes, depending on oven, etc.
  • Serve topped with salsa, sour cream, and guacamole.

Nutrition Facts : Calories 596.1, Fat 43.3, SaturatedFat 19, Cholesterol 103.1, Sodium 1345, Carbohydrate 20, Fiber 1.9, Sugar 2.3, Protein 30.6

Tips:

  • Use high-quality cheese for the best flavor. A sharp cheddar or a combination of cheddar and Monterey Jack cheese works well.
  • Grate the cheese yourself instead of using pre-shredded cheese. This will help the cheese melt evenly and smoothly.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Don't overmix the batter. Overmixing will make the wedges tough.
  • Be careful not to overcrowd the pan when cooking the wedges. This will prevent them from cooking evenly.
  • Serve the wedges hot with your favorite dipping sauce.

Conclusion:

Cheesy wedges are a delicious and easy-to-make appetizer or snack. They are perfect for parties, potlucks, or game day gatherings. With a few simple ingredients and a little bit of time, you can create a batch of cheesy wedges that everyone will love. So next time you are looking for a crowd-pleasing snack, give this recipe a try!

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