Cheesy and flavorful, this jalapeño popper quesadilla is a quick and delicious meal with a spicy kick!
I love spicy foods, and I love jalapeño peppers. I’ll eat them straight from the jar. They’re a good source of vitamin C, and capsaicin– the stuff that gives peppers their heat– has anti-inflammatory benefits.
Even so, I could never really get behind the idea of a traditional jalapeño popper– they’re not always vegetarian, for one thing, and I don’t do well with fried food.
How, then, to mix my love of jalapeños with yummy, cheesy goodness? Enter another great love of mine: the tortilla.
I will put anything on a tortilla, and I am especially enthusiastic about quesadillas. It’s a perfect match with the peppers and makes an incredibly quick and easy meal. With all of the taste but without all of the deep-frying, this quesadilla is a healthier and more filling alternative to jalapeño poppers– and it’s still delicious!
- 1 whole wheat tortilla
- 1-2 tablespoons cream cheese
- ¼ teaspoon onion powder
- dash garlic powder
- jalapeño slices, to taste
- 3-4 tablespoons shredded cheddar cheese
- Spread the cream cheese evenly over half of your tortilla. Sprinkle with onion and garlic powder.
- Layer your desired number of jalapeño slices over the top and cover with the cheddar cheese.
- Spray a skillet with cooking spray. Fold your tortilla and cook until browned on both sides.
This recipe is gluten-free with the appropriate tortillas.
Shared at Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Meatless Monday with Running on Happy and The Fit Foodie Mama; Wow Us Wednesdays; What’s Cookin’ Wednesday; Weekend Potluck; Sunday Fitness & Food Link-Up with Marathons and Motivation and IlkasBlog. For a complete list of where I share, click here.
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