Recipe: Jalapeño Popper Quesadilla
Jalapeño popper quesadilla – the perfect lunch on this fine Saturday. It’s the long weekend here in Canada – Thanksgiving and Columbus Day in the USA, so you have a bit of extra time, right? Haha…I know, there sometimes never enough time. This recipe is delicious and worth the time.
Here we go!
Ingredients
- 4 corn tortillas
- 2 tablespoons of butter
- 4 oz of cream cheese, soft
- 3 green onions
- 100g of shredded old cheddar cheese
- 5 jalapeños
First up, get out those fresh jalapeños!
Roast the jalapeños on the gas stove. This will intensify their flavour and the torching of the skin will help it be easily removed. Place jalapeños in a paper bag for 10 minutes to help steam off the skin. If you don’t have a paper bag, you can use a plastic one in a pinch.
Next up – chop the green onions. Don’t chop them too small. You want them to add some big flavour to the cream cheese. Then, mix the green onions with the cream cheese. To make this easier, it’s best if the cream cheese is soft. If need be, you can put it in the microwave on defrost or soften for about 10-15 seconds.
Okay – back to the jalapeño. Scrape off the sink on the jalapeños and deseed – cut each one in half. You might want to wear gloves so you don’t get all of the oils all over your skin.
Butter the tortillas and lay it butter side down on parchment paper. This way you won’t get it all over the counter. Then, spread the cream cheese and onion mix on one tortilla (not the butter side). Make sure the cream cheese isn’t chunky. You want it to be spread evenly. Top one side with 5 halves of the pepper.
Time to Cook
Lay them out flat in a pan. Top with shredded cheese and then cover with the other buttered tortilla.
Keep an eye on it and watch until the cheese is nice and melty. Cook for 2-3 minutes per side – or until the cheese is starting to melt.
Done. That’s it – eat and enjoy!
Thanks for visiting – and Happy Thanksgiving! I’m so thankful that you’ve stopped by – see you again soon.
Recipe
Jalapeño Popper Quesadilla
Ingredients
- 4 corn tortillas
- 2 tablespoons of butter
- 4 oz of cream cheese soft
- 3 green onions
- 100 g of shredded old cheddar cheese
- 5 jalapeños
Instructions
- Roast the jalapeños on the gas stove.
- Place jalapeños in a paper bag for 10 minutes to help steam off the skin.
- Chop the green onions.
- Mix the green onions with the cream cheese. To make this easier, it's best if the cream cheese is soft.
- Scrape off the sink on the jalapeños and deseed - cut each one in half.
- Butter the tortillas and lay it butter side down on parchment paper.
- Spread the cream cheese and onion mix on one tortilla (not the butter side).
- Top one side with 5 halves of the pepper.
- Lay them out flat in a pan.
- Top with shredded cheese.
- Cover with the other buttered tortilla.
- Keep an eye on it and watch until the cheese is nice and melty.
- Cook for 2-3 minutes per side - or until the cheese is starting to melt.
- Eat and enjoy!
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