Jalapeno Popper Quesadillas Recipe - Allrecipes.com
Jalapeno Popper Quesadillas Recipe
  • READY IN 50 mins

Jalapeno Popper Quesadillas

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Wear gloves when working with the raw jalapeno peppers.
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Reviews More Reviews

Mar 22, 2014

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 four star but only because it's much more complicated than need be. You can simply place all the internal ingredients on one entire tortilla, top with the other tortilla (butter side up) then when time to turn just slide on to the plate you already planned to slice the quesadillas on, turn the skillet upside down over the plate and flip the plate and pan over to slide it back in the skillet and continue cooking the other side. Oh, and using sliced jalapenos from a jar saves the step of broiling the fresh jalapenos should you like to choose ;-)

 
Jun 09, 2014

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 EVERYTHING!I made one for myself An even added some leftover thinly sliced chicken breast Absolutely TO DIE FOR!! With my changes a definite 5 STAR recipe!!! I didnt even have a chance to take a picture he ate them that fast..lol

 

4 Ratings

Jun 05, 2014

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 might try again with some modifications. I think I expected ooey-gooey and you just don't get that with one tablespoon cream cheese and one-fourth cup shredded cheese on one ten-inch tortilla.

 
May 12, 2014

Yum!

 

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Nutrition

  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 797 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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