Jalapeno Popper Quesadillas
Make these crispy, cheesy jalapeno popper quesadillas loaded with bacon, creamy filling & a spicy kick. Easy stovetop & air fryer options!I’ve always been a fan of jalapeno poppers—you can’t go wrong with a crunchy, spicy pepper stuffed with creamy cheese, right? But sometimes, I want something more filling, and that’s where these quesadillas come in. They’re like jalapeno poppers, and quesadillas had a delicious baby—crispy on the outside,gooey and cheesy on the inside, with a smoky kick from bacon.
Ingredients
- 6 jalapeno peppers stemmed, seeded, and sliced in half lengthwise
- 1 tablespoon softened butter
- 2 10-inch flour tortillas
- 2 tablespoons softened cream cheese
- ½ cup shredded Mexican cheese blend
- 3 crushed tortilla chips (optional or more to tast
Instructions
- Start by heating a skillet over medium heat and cooking four strips of bacon until they turn crispy and golden brown. Once done, transfer them to a paper towel to drain excess grease, allowing them to crisp up further. After they cool slightly, chop the bacon into bite-sized pieces, ensuring every bite of the quesadilla gets a delicious, smoky crunch. This step adds a rich, savory flavor that perfectly complements the cheesy filling.
- In a mixing bowl, combine softened cream cheese, shredded mozzarella, and Monterey Jack cheese for a creamy, gooey texture. Add diced fresh jalapenos for a spicy kick and the chopped bacon for a smoky, savory touch. Sprinkle in garlic powder, onion powder, salt, and pepper to enhance the flavors. Mix everything thoroughly to create a rich and flavorful filling that will melt beautifully inside the quesadilla.
- Lay a tortilla flat and spread an even layer of the filling across the surface, ensuring every bite is packed with flavor. For an added crunch, sprinkle some crushed tortilla chips on top—this optional step brings a delightful surprise! Place another tortilla on top, or fold it in half if using a large tortilla. Press gently so the filling sticks together, creating a well-balanced quesadilla ready for cooking.
- Heat 1 tbsp butter in a pan over medium heat. Place the quesadilla in the pan and cook for 2-3 minutes per side until golden brown and crispy. Let it rest for a minute, then slice and enjoy!
- Spray both sides of the quesadilla with oil. Air fry at 400°F for 6-8 minutes, flipping halfway. Slice and serve!
- Heat the grill to medium heat and brush the quesadilla with oil. Place over indirect heat and cook for 2-3 minutes per side until crispy and lightly charred. Slice and dig in!
Notes
- Use Room Temperature Cream Cheese: Softened cream cheese blends more easily with other ingredients, creating a smoother, creamier filling.
- Pre-Crisp the Tortillas: Lightly toasting the tortillas before assembling helps prevent sogginess and adds an extra crispy bite.
- Don’t Overfill: Too much filling can cause the quesadillas to burst while cooking. Keep a balanced amount for even melting and easy flipping.
- Press Down While Cooking: Gently pressing the quesadilla with a spatula while cooking ensures even browning and a crispier texture.