Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Jalapeno Popper Quesadillas Recipe
Jalapeño popper quesadillas provide a fantastic alternative to deep-fried jalapeño poppers that's much easier to make and significantly healthier while delivering the same addictive flavors. These creative quesadillas capture all the cream cheese, jalapeño, and crispy elements that make poppers irresistible without the frying hassle. Slicing into small wedges creates perfect appetizer portions that maintain the familiar flavors while offering improved nutrition and convenience.
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.
Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients
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 (Optional)
Directions
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.
Cook’s Note:
Wear gloves when working with the raw jalapeno peppers.
Nutrition Facts (per serving)
| 473 | Calories |
| 28g | Fat |
| 41g | Carbs |
| 15g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 473 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 16g | 79% |
| Cholesterol 64mg | 21% |
| Sodium 798mg | 35% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 3g | 12% |
| Total Sugars 3g | |
| Protein 15g | 30% |
| Vitamin C 19mg | 21% |
| Calcium 327mg | 25% |
| Iron 3mg | 16% |
| Potassium 250mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
