Jalapeno Popper Quesadillas Recipe

Introduction

Jalapeno Popper Quesadillas are a spicy, cheesy twist on a classic favorite. Loaded with crispy bacon, creamy cheese, and fresh jalapenos, they make a perfect snack or quick meal. These quesadillas are easy to prepare and bursting with flavor.

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. Add bacon strips and cook until almost crispy.
2. Step 2: In the last 2-3 minutes of cooking bacon, add the diced jalapenos to the skillet. Cook together until peppers are slightly softened.
3. Step 3: Remove bacon from skillet and place on paper towels to drain. When cooled, chop the bacon into pieces.
4. Step 4: In a small bowl, mix together the cream cheese, mozzarella, Monterey Jack, garlic powder, onion powder, salt, and pepper.
5. Step 5: Stir the cooked jalapenos and chopped bacon into the cheese mixture until evenly combined.
6. Step 6: Return the skillet to medium heat (do not clean). Place one tortilla in the skillet.
7. Step 7: Spread about half of the cheese and bacon mixture evenly over the tortilla using a spatula.
8. Step 8: Fold the tortilla in half. Cook for 2-3 minutes on each side or until golden brown and the cheese is melted.
9. Step 9: Repeat with the second tortilla and remaining filling.
10. Step 10: Serve warm and enjoy your spicy jalapeno popper quesadillas.

Tips & Variations

• For a milder version, remove all seeds from the jalapenos or substitute with green bell peppers.
• Add a handful of chopped fresh cilantro or green onions for extra freshness.
• Try using pepper jack cheese instead of Monterey Jack for added heat.
• Use turkey bacon or vegetarian bacon to lighten the dish.
• Serve with sour cream or guacamole for dipping.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to help regain crispiness, or warm briefly in the microwave. Avoid soggy texture by reheating on the stovetop.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas vegetarian?

Yes, simply omit the bacon and add extra cheese or vegetables like sautéed mushrooms or spinach for a delicious vegetarian version.

How can I prevent the quesadillas from getting soggy?

Cook the quesadillas over medium heat without covering the pan to keep them crisp. Reheating in a skillet instead of a microwave also helps maintain their texture.

Jalapeno Popper Quesadillas Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

Crispy and creamy Jalapeno Popper Quesadillas bring together the smoky flavor of bacon, spicy jalapenos, and a cheesy cream cheese blend all grilled inside warm flour tortillas. Perfect as a flavorful appetizer or a satisfying snack, these quesadillas offer a delightful combination of textures and bold tastes.

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

Ingredients

Scale 1x2x3x

Main 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 black pepper

Instructions

1. Heat skillet and cook bacon. Place a large skillet over medium-high heat. Once hot, add bacon strips and cook until they are almost crispy, about 5-7 minutes, turning occasionally to ensure even cooking.
2. Prepare cream cheese filling. While bacon cooks, combine the cream cheese, shredded mozzarella, shredded Monterey Jack cheese, garlic powder, onion powder, kosher salt, and black pepper in a bowl. Stir until well mixed and creamy.
3. Cook diced jalapenos. In the last 2-3 minutes of bacon cooking, add the diced jalapenos to the skillet with the bacon and cook until slightly softened.
4. Drain bacon and mix into cheese filling. Remove bacon and jalapenos from skillet. Place bacon on paper towel to drain excess grease. When cooled enough to handle, roughly chop the bacon and add it along with the cooked jalapenos to the cream cheese mixture. Mix everything together evenly.
5. Assemble quesadilla. Return the skillet to medium heat (no need to clean). Place one tortilla flat on the skillet. Evenly spread about half of the cream cheese and jalapeno bacon mixture over the tortilla.
6. Fold and cook quesadilla. Fold the tortilla in half 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 crispy and the cheese filling is warm and melted. Repeat this process for the second tortilla with the remaining filling.
7. Serve warm. Remove from skillet, slice into wedges if desired, and serve immediately for the best flavor and texture.

Notes

• You can adjust the number of jalapenos to control the spice level.
• Using room temperature cream cheese makes it easier to blend with other ingredients.
• For a crispier quesadilla, press down gently with a spatula while cooking.
• Substitute turkey bacon for a leaner option.
• Serve with salsa or sour cream for added flavor.

Keywords: Jalapeno Popper Quesadillas, Bacon Quesadilla, Spicy Cheese Quesadilla, Appetizer, Snack, Mexican-Inspired