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Jalapeno Popper Quesadillas

Rated as 4.31 out of 5 Stars
86

"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
Original recipe yields 2 servings

Directions

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  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.

Nutrition Facts


Per Serving: 473 calories; 27.8 41.4 15.2 64 797 Full nutrition

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Reviews

Read all reviews 64
  1. 83 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
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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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...

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...

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...

I absolutely loved these and so did my husband, we have found that as you age you lose some of your taste buds and spicier foods are often a welcome treat. These aren't too spicy that they burn...

I didn't make any changes and the recipe was wonderful. However I bought some jalapeno peppers from the fresh market near our home and they were the hottest jalapenos I have ever eaten. I love...

My husband is now officially OBSESSED with these. He asks for them at least once a week. And they are so fast! The usual changes I make are that I use jarred pre sliced jalapenos, because it's ...

Add some chopped bacon and they are perfect.

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...