Jalapeno Popper Quesadillas

Jalapeno Popper Quesadillas

laurieish

"This is a great alternative to deep-fried jalapeno poppers that's much easier to make and healthier too. Slice into small wedges to use as an appetizer, or enjoy as light meatless Monday dinner."
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Ingredients

50 m servings 473 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 797 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
  3. Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
  4. Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
  5. Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

Footnotes

  • Cook's Note:
  • Wear gloves when working with the raw jalapeno peppers.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 41
  1. 48 Ratings

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Most helpful positive review

Have been making quesadillas with these fillings for quite awhile but I LOVE your idea of buttering the grill sides of the tortillas and adding crushed tortilla chips! Am giving this recipe a fo...

Most helpful critical review

I love the Concept of this recipe! But as written it just didnt work for me.I made these again today for my husband at lunch time and he LOVED them with some alterations!! First off I Doubled EV...

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Least positive
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Have been making quesadillas with these fillings for quite awhile but I LOVE your idea of buttering the grill sides of the tortillas and adding crushed tortilla chips! Am giving this recipe a fo...

I love the Concept of this recipe! But as written it just didnt work for me.I made these again today for my husband at lunch time and he LOVED them with some alterations!! First off I Doubled EV...

These were just okay for me, although I love the idea. I doubled all of the other ingredients but used three tortillas. Even then I felt that the cream cheese was barely enough to cover. I migh...

Add some chopped bacon and they are perfect.

This was delicious. I used two whole tortillas stacked on top of each other and cooked it on a baking sheet at 425 for about 7 minutes per side and it was perfectly browned and melty. Added sa...

This is a excellent appetizer instead of roasting peppers I suate them with some sweet chopped onion , a little easier for me ... Giant

Made these as an appetizer tonight for a clam bake. Made the recipe for 10. Cooked them on my le creuset grill pan. Learned a few things: I started with whole wheat tortilla and a non stick p...

even good without cheese cream and less jalapeños and with some normal peppers and without crushed tortilas. :)

Very yummy! The jalapeños didn't take as long as the directions noted, but I had the broiler on high. Then I just put them in a glass container with a lid to steam. I also added BACON and green ...

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