Quick Snack Cheese And Jalapeno Quesadilla Recipes

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QUICK SNACK CHEESE AND JALAPENO QUESADILLA



Quick Snack Cheese and Jalapeno Quesadilla image

It always makes me laugh when I hear people saying Jalapeño with 'J' and not a 'H' sound. It reminds me of days gone by when I used to say it! Whatever the case these are just gorgeous, the heat of the Jalapeno cooled by the cheese against the foil of the crisp tortilla is just perfect

Provided by robd16

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 large flour tortilla
75 g grated cheese
8 -12 slices of pickled green jalapeno peppers
cooking cooking spray (for frying)

Steps:

  • Heat a large frying pan over a medium heat and spray lightly with cooking oil.
  • Cook the tortilla until lightly browned on 1 side and take off the heat.
  • Flip over and cover the bottom half of the tortilla with the cheese and jalapenos and then fold the top half over.
  • Using more spray oil, cook the now folded tortilla on both sides until the cheese has melted and the tortilla is golden brown and crisp.
  • Cut into 2 or 4 slices and serve with sour cream or salsa.

JALAPENO POPPER QUESADILLAS



Jalapeno Popper Quesadillas image

Jalapeno poppers stuffed inside quesadillas are a simple and fast solution when you're too busy to cook. If you like recipes with heat, this one's for you. -Rebecca Nisewonder, Richmond, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

8 flour tortillas (8 inches)
1 carton (8 ounces) spreadable cream cheese
1/2 pound bacon strips, cooked and crumbled
5 jalapeno peppers, seeded and finely chopped
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 400°. Place half of the tortillas on two greased baking sheets. Spread with cream cheese; sprinkle with bacon, jalapeno and cheese. Top with remaining tortillas., Bake 8-10 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 801 calories, Fat 47g fat (23g saturated fat), Cholesterol 115mg cholesterol, Sodium 1423mg sodium, Carbohydrate 60g carbohydrate (3g sugars, Fiber 4g fiber), Protein 33g protein.

JALAPENO POPPER QUESADILLAS



Jalapeno Popper Quesadillas image

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.

Provided by laurieish

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 2

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 41.4 g, Cholesterol 63.5 mg, Fat 27.8 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 797.5 mg, Sugar 2.8 g

EASY WEEKNIGHT CHICKEN QUESADILLAS



Easy Weeknight Chicken Quesadillas image

The jalapeno cream cheese adds the special kick to this recipe...I've made it without and it's good, but definately use it if you can find it!! Sometimes I will double the recipe for a light dinner, or make as below for a snack or appetizer. NOTE: Sadly, I don't think they make jalapeno cream cheese anymore, so I usually just use regular cream cheese and chopped jalapenos...use as many or as little jalapenos you want for your desired heat level.

Provided by Troop Angel

Categories     Lunch/Snacks

Time 27m

Yield 8 serving(s)

Number Of Ingredients 4

8 (10 inch) flour tortillas
1 cup jalapeno flavored cream cheese
1 (10 ounce) can white chicken meat packed in water, drained and flaked
1 cup shredded monterey jack and cheddar cheese blend

Steps:

  • In a small bowl, mix chicken, cheese and cream cheese.
  • Evenly divide chicken mixture over each of 4 tortillas.
  • Top with remaining 4 tortillas.
  • Lightly spray each side of quesadilla with nonstick cooking spray.
  • Place quesdillas on baking sheets.
  • Bake at 400 degrees F for 12 minutes or until golden brown, turning once halfway through heating.
  • Cut into wedges.

Nutrition Facts : Calories 336.3, Fat 12.6, SaturatedFat 4.8, Cholesterol 30.3, Sodium 568.8, Carbohydrate 36.3, Fiber 2.2, Sugar 1.4, Protein 18.2

JALAPENO POPPER QUESADILLAS



Jalapeno Popper Quesadillas image

For all you jalapeno popper lovers - this is for you. I love poppers and grow my own peppers so I always have them on hand, but often don't won't to make a few just for me. Also, when entertaining, some of my friends are afraid to try the jalapeno because they think it is too hot. So ... Solution. Same flavors, same ingredients ... all in a quesadilla, lightly grilled, melted and golden brown. They really are very very good. Add a nice Mexican Tortilla soup or creamy Mexican Cheese soup or salad and serve these on the side and a perfect dinner. Or my favorite would be appetizers, or a game day party. Easy and quick. Now I have to admit, I will give you my portions, but by all means, add more jalapenos, more bacon or more cheese depending on your tastes. This is a very forgiving recipe and just is grilled; either on a outdoor grill, indoor grill, saute pan or even baked if you have none of the above options.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 17m

Yield 4 Half tortillias, cut in wedges, 4-8 serving(s)

Number Of Ingredients 8

8 tortillas
4 -5 slices bacon, chopped and sauteed
4 jalapenos, seeds and ribs removed (fine minced)
4 -6 tablespoons boursin cheese (herb cheese) or 4 -6 tablespoons cream cheese
1 cup shredded cheddar cheese (I prefer a white cheddar, but not necessary)
olive oil (to brush on the tortillas)
salt
pepper

Steps:

  • Tortillas -- Wrap up the 4 of the tortillas in a damp paper towel and heat on medium heat for about 30 seconds. Just until they are slightly warm.
  • Filling -- Top each of the tortillas with 1 tablespoon of the the herb cheese, (I like to use a good herb cheese, but a cream cheese with chives work, or even one with onions and chives. That is all personal preference), top 1/2 (1 side) of the tortilla with 1 of the minced jalapenos, then 1/4 of the bacon, and 1/4 cup of the shredded cheese. Season with a pinch of both salt and pepper. Fold over the side not filled to make a 1/2 moon shape.
  • Grill -- Brush each side of the tortilla, with olive oil and either grill, inside or out or bake. They take just a few minutes per side until golden brown and then flip. They don't take long so keep an eye on them. If you use the oven 400 for about 10-12 minutes on a cookie sheet, middle shelf, uncovered. And same thing -- flip half way through the cooking process.
  • Serve -- You could serve with sour cream if you want, but for me. Nothing is needed. Just slice them in wedges and ENJOY! Cheesy, spicy and creamy.

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