Jalapeno Popper Quesadillas Recipe

Introduction

Jalapeno Popper Quesadillas combine creamy, spicy, and smoky flavors in a crispy tortilla wrap. This easy-to-make snack or appetizer is perfect for game days or casual gatherings. Enjoy the gooey cheese and the kick of fresh jalapenos with every bite.

Ingredients

• 2 large flour tortillas, burrito size
• 4 strips bacon
• 2 jalapeno peppers, seeded and diced
• 4 ounces (½ block) cream cheese, room temperature
• ½ cup mozzarella cheese, shredded
• ½ cup Monterey Jack cheese, shredded
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Instructions

1. Step 1: Heat a large skillet over medium-high heat. When hot, add the bacon and cook until almost crispy.
2. Step 2: While the bacon cooks, combine the cream cheese, shredded mozzarella, shredded Monterey Jack, garlic powder, onion powder, salt, and pepper in a small bowl. Set aside.
3. Step 3: In the last 2 to 3 minutes of cooking the bacon, add the diced jalapenos to the skillet and cook them with the bacon.
4. Step 4: Remove the skillet from heat and transfer the bacon to a paper towel-lined plate to drain excess grease.
5. Step 5: Stir the cooked jalapenos into the cream cheese mixture.
6. Step 6: Once the bacon is cool enough to handle, chop it roughly and add it to the cream cheese mixture. Mix well.
7. Step 7: Return the same skillet to medium heat (no need to clean it). Place one tortilla in the skillet.
8. Step 8: Spread half of the cream cheese filling evenly over the tortilla, using a spatula if needed.
9. Step 9: Fold the tortilla in half and cook for 2 to 3 minutes on each side, or until golden brown and crispy. Repeat with the second tortilla and remaining filling.
10. Step 10: Cut the quesadillas into wedges and serve immediately while warm and melty.

Tips & Variations

• For extra smoky flavor, use smoked cheddar cheese instead of Monterey Jack or mozzarella.
• Add cooked diced chicken or shredded rotisserie chicken for a heartier meal.
• Use milder peppers like poblano if you prefer less heat than jalapenos.
• If you like a crispier tortilla, press it down gently with a spatula while cooking.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in a toaster oven to retain crispiness. Avoid microwaving as it can make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

You can prepare the filling in advance and store it in the fridge for up to 24 hours. Cook the quesadillas fresh for the best texture and flavor.

How spicy are jalapeno popper quesadillas?

They have a moderate level of heat from the jalapenos. Removing the seeds and ribs helps reduce spiciness, but you can adjust the amount of jalapeno or substitute with milder peppers if preferred.

Jalapeno Popper Quesadillas Recipe

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4.8 from 139 reviews

This Jalapeno Popper Quesadillas recipe combines the creamy, spicy flavors of jalapenos and cream cheese with crispy bacon and gooey melted cheeses inside a warm, toasted flour tortilla. Perfect as a delicious appetizer or snack that brings together the zest of jalapenos with savory bacon and a blend of mozzarella and Monterey Jack cheeses, all quickly cooked on the stovetop for a crunchy, melty treat.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 quesadillas (serves 2-4) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Quesadilla Ingredients

• 2 large flour tortillas, burrito size
• 4 strips bacon
• 2 jalapeno peppers, seeded and diced
• 4 ounces (½ block) cream cheese, room temperature
• ½ cup mozzarella cheese, shredded
• ½ cup Monterey Jack cheese, shredded
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Instructions

1. Cook Bacon: Heat a large skillet over medium-high heat. When hot, add the bacon strips and cook until they are almost crispy, which should take about 5-7 minutes.
2. Prepare Cheese Mixture: While the bacon is cooking, mix together the cream cheese, shredded mozzarella and Monterey Jack cheeses, garlic powder, onion powder, kosher salt, and pepper in a small bowl until well combined. Set aside for later.
3. Cook Jalapenos with Bacon: In the last 2-3 minutes of cooking the bacon, add the diced jalapenos to the skillet to cook alongside the bacon, allowing them to soften and infuse flavor.
4. Drain Bacon: Once done, remove the skillet from heat, transfer the bacon to a paper towel-lined plate to drain excess grease, and let it cool slightly.
5. Combine Jalapenos and Bacon: Add the cooked jalapenos to the prepared cream cheese mixture, then roughly chop the cooled bacon and add it as well. Stir to integrate all the ingredients evenly.
6. Assemble Quesadilla: Return the same skillet to medium heat without wiping it out. Place one tortilla flat in the skillet, then spread about half of the cream cheese and bacon filling evenly over one half of the tortilla using a spatula as needed.
7. Cook Quesadilla: Fold the tortilla in half to cover the filling. Cook for 2-3 minutes on each side or until the tortilla is golden brown and the cheeses are melted inside. Repeat the assembly and cooking process with the second tortilla and remaining filling.
8. Serve: Remove the quesadillas from the skillet, cut into wedges, and serve immediately while warm and melty.

Notes

• For less heat, be sure to remove the seeds and membranes from the jalapenos thoroughly.
• You can substitute bacon with turkey bacon or omit for a vegetarian variation.
• If you like extra crispness, press down gently with a spatula while cooking the quesadillas.
• Serve with sour cream, salsa, or guacamole for added flavor.
• Make sure cream cheese is at room temperature to facilitate easy mixing.

Keywords: jalapeno popper quesadillas, bacon jalapeno quesadilla, cream cheese quesadilla, spicy appetizer, easy quesadilla recipe