Jalapeno Popper Quesadillas - cooking recipe

Ingredients

6 jalapeno peppers - stemmed, seeded, and halved lengthwise
1 tablespoon butter, softened
2 (10 inch) flour tortillas
2 tablespoons cream cheese, softened
1/2 cup shredded Mexican cheese blend
3 tortilla chips, crushed, or more to taste (optional)

Preparation

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.\n Watch Now
Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.\n Watch Now
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.\n Watch Now
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.\n Watch Now
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.\n Watch Now