Jalapeno Popper Quesadillas

Jalapeno Popper Quesadillas

6
laurieish 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 473 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

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.

On Sale

What's on sale near you.

Directions

Print
  • 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.

Reviews

6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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...

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...

Love the idea of these quesadillas, and they turned out very well! Loved the cream cheese, nice!!

It's a matter of preference. Easy to make. Good to eat, but not my favorite. There are no problems with recipe.