Description
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.
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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 2