Print

Jalapeno Popper Quesadillas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 93 reviews

These Jalapeno Popper Quesadillas are a spicy, cheesy twist on a classic favorite, combining crispy beef bacon, cream cheese, mozzarella, and Monterey Jack cheeses with diced jalapenos for a flavorful and satisfying appetizer or snack. They are quick to prepare and cooked on the stovetop for a crispy, melty finish.

Ingredients

Quesadilla Ingredients

  • 2 large flour tortillas, burrito size
  • 4 strips beef 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, approximately 5-6 minutes, turning occasionally.
  2. Prepare Cheese Mixture: While the bacon cooks, combine the cream cheese, shredded mozzarella, shredded Monterey Jack, garlic powder, onion powder, kosher salt, and pepper in a small bowl. Mix thoroughly until smooth and set aside.
  3. Cook Jalapenos: In the last 2-3 minutes of bacon cooking time, add the diced jalapeno peppers to the skillet with the bacon to soften and infuse flavor.
  4. Drain Bacon: Remove the skillet from heat once bacon is done. Transfer bacon to a paper towel-lined plate to drain excess grease.
  5. Mix Filling: Add the cooked jalapenos to the cream cheese mixture. Once the bacon is cool enough to handle, chop it roughly and fold it into the cheese and jalapeno mixture.
  6. Assemble Quesadilla: Place the skillet back on medium heat, do not clean it out. Place one tortilla in the skillet. Evenly spread half of the cream cheese filling over one half of the tortilla, using a spatula to help spread it out.
  7. Cook Quesadilla: Fold the tortilla over the filling to create a half-moon shape. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and slightly crispy, and the filling is melted.
  8. Repeat & Serve: Repeat the process with the second tortilla and filling. Cut both cooked quesadillas into wedges and serve immediately while warm.

Notes

  • Adjust the amount of jalapenos to your preferred spice level.
  • For extra crispiness, press down on the quesadilla gently with a spatula while cooking.
  • You can substitute beef bacon with turkey bacon or pork bacon if preferred.
  • If you like, add chopped green onions or smoked paprika to the cheese mixture for added flavor.

Find it online: https://ameliameals.com/jalapeno-popper-quesadillas-recipe/