This is a far better, quicker, and healthier option to deep-fried jalapeno poppers. To serve as an appetizer or as a quick meatless Monday meal, cut the dish into small wedges.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 6 jalapeno peppers – stemmed, seeded, and halved lengthwise
- 1 tablespoon butter, softened
- 2 (10 inch) flour tortillas
- 2 tablespoons cream cheese, softened
- ½ cup shredded Mexican cheese blend
- 3 tortilla chips, crushed, or more to taste (Optional)
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
- 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.
- 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.
- 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.
- Wear gloves when working with the raw jalapeno peppers.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 16 g |
| Sodium | 798 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor but 6 peppers made way too much filling. Maybe mine were too large but one jalapeno per tortilla should be plenty. However the quesadilla itself was awesome.
I also just used jalapeños from a jar, chopped, but it came out great! I made 4 smaller ones so they were easier to work with (8 taco-sized tortillas)
Wowzers! This is one delicious quesadilla. It tastes JUST LIKE a jalapeno popper and satisfied my craving. I used canned jalapenos, which tasted great. I just ate it for lunch and I can’t stop thinking about it. Maybe I’ll make another…
It was pretty good, I will mix broiled and raw jalapeños next time. Dip them in sour cream.
I’m definitely not a professional cook by any means, but I feel like I do what I’m supposed to. I do not like what this process did to the flavor of the jalapenos and I love jalapenos. I put them on so many things, but this process just turned them bitter imo. Might just put them in their raw next time. that’s the taste i like.
Loved it! Roasted the fresh jalapenos as directed but pulled them out too early. I was still able to peel the skins off but I should have trusted the timing in the recipe. Next time, I will definitely wait 10 minutes or more. Loved the fresh, not processed jalapenos. The buttered tortilla turned a perfect golden brown. I substituted a leftover jalapenos popper cream cheese mix for the cheddar cheese. I also added a slice of chopped bacon. Delicious!
Fantastic! I made this mostly according to directions. ( I added a little extra cream cheese). They were so awesome that my son & grandson inhaled them before I could take a picture to upload! Will definitely make these again!
Simple and tasty weekend appetizer!
Delicious! All the goodness of jalapeno poppers in a quesadilla. I stuck to the recipe to a T, and don’t see a need to alter it. The recipe called for 10 inch tortillas, and I think the ones i used were a little smaller (for soft tacos/fajitas according to the package label). I saw other reviews that there wasn’t enough filling for 10 in tortillas. There was plenty for the tortillas I used. Broiling the jalapenos and steaming them to remove the skin is a bit time consuming (I didn’t mind), but there are quicker ways to make this recipe I saw in some of the other reviews.
I mixed roasted bell peppers with jalapeños and used whole grain tortillas.. came out really well !!
Quesadilla really delicious, but I think I made the jalapeños wrong because they were too chewy for my taste.
These were really good. The more cream cheese you use the hotter the flavor. We made some just as the recipe said and some with some ground beef and taco seasoning. It was delicious both ways.
These were okay. I didn’t measure anything, just spread cream cheese to desired thickness and added however much shredded cheese I wanted. Even seeded, these were pretty spicy. I wouldn’t make these again, just not enough WOW factor for the time it took to broil and steam the peppers. I couldn’t taste or even tell that tortilla chips were in them, either. I’d suggest adding some cumin or other Mexican spices to make them a little more interesting.
These came out excellent! I assembled by topping one tortilla with the ingredients and added the second tortilla. I admit I wasn’t paying attention where it mentioned folding! I used sweet and hot jarred jalapenos (time saver, too) and used a paper towel to squeeze out excess moisture. I took the suggestions from others, and they worked great! Along with the jalapenos, I added chopped rotisserie chicken and roasted sweet peppers (had both on hand). I added extra cream cheese as I saw some mentioned there was not enough. I did have to cook several minutes longer per side. I cut into four wedges with a pizza cutter. I like the idea of having with an egg as was mentioned. Good idea for the leftovers! Thanks for this great and versatile recipe!
I live in Mexico & cook a lot mostly Mexican, Indian & Italian. You DO NOT need to peel most peppers including Jalapenos & Serranos esp. if you are cooking them first. I simply chop the peppers into small pieces and either add them to something already cooking or just put them inside a tortilla. Sometimes these recipes have way too many steps & thus makes it more difficult to try a new recipe. If you cook vegetarian/vegan as I do and like spicy then add some of the pepper seeds.
Yum. A real hit. Subbed cheddar cheese. Not a fan of mexi cheese
I made this exactly as the recipe directed, minus the tortilla chips. We LOVED it! My husband gobbled his so fast I was amazed, and asked me to make it again soon. My only complaint was that the jalapenos were not hot enough, but we’ve had trouble finding truly hot ones lately.
Made just as directed and they are great!!!
This is not worth the work. Go through a lot for a basic quesadilla
Solid quesadilla recipe (definitely add bacon). I think I was expecting something outrageous and this turned out to be just “good” – I think I always expect jalapeno popper recipes to be amazing and they just turn out good. Overall, this is a good quesadilla recipe.
Too spicy.