Char-grilled jalapeno quesadillas

    (74)
    50 min

    Soft tortillas filled with spicy grated Cheddar cheese and roasted jalapeno peppers and pan-fried until melted inside and golden and crispy on the outside. Slice into wedges for a starter to share or vegetarian meal.


    1 person made this

    Ingredients
    Serves: 2 

    • 6 jalapeno peppers - stemmed, seeded and halved lengthwise
    • 1 tablespoon butter, softened
    • 2 large soft tortillas
    • 2 tablespoons cream cheese, softened
    • 70g grated Mexican Cheddar with chillies
    • handful of tortilla chips, crushed, or more to taste (optional)

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:20min resting  ›  Ready in:50min 

    1. Set oven rack on top shelf and preheat the grill. Line a baking tray with foil.
    2. Arrange jalapeno peppers, cut-side down, on the prepared baking tray.
    3. Grill jalapeno peppers until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable food bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag and pull skins off peppers; 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 Cheddar 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 pan over medium-low heat; cook 1 quesadilla in the hot pan until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

    Tip:

    Wear gloves when working with the raw jalapeno peppers.

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    Reviews & ratings
    Average global rating:
    (74)

    Reviews in English (58)

    by
    43

    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 four star but only because it's much more complicated than need be. You can simply place all the internal ingredients on one entire tortilla, top with the other tortilla (butter side up) then when time to turn just slide on to the plate you already planned to slice the quesadillas on, turn the skillet upside down over the plate and flip the plate and pan over to slide it back in the skillet and continue cooking the other side. Oh, and using sliced jalapenos from a jar saves the step of broiling the fresh jalapenos should you like to choose ;-)  -  22 Mar 2014  (Review from Allrecipes US | Canada)

    by
    39

    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 EVERYTHING!I made one for myself An even added some leftover thinly sliced chicken breast Absolutely TO DIE FOR!! With my changes a definite 5 STAR recipe!!! I didnt even have a chance to take a picture he ate them that fast..lol  -  09 Jun 2014  (Review from Allrecipes US | Canada)

    by
    8

    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 might try again with some modifications. I think I expected ooey-gooey and you just don't get that with one tablespoon cream cheese and one-fourth cup shredded cheese on one ten-inch tortilla.  -  05 Jun 2014  (Review from Allrecipes US | Canada)

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