Dr. Beth's jalapeño Popper Quesadillas
Dr. Beth's jalapeño Popper Quesadillas
Serves: 2
  • 6 jalapeño peppers - stemmed, seeded, and halved lengthwise
  • 1 tablespoon butter, softened
  • 2 (8 inch) flour tortillas
  • 2 tablespoons cream cheese, softened
  • 1/3 cup shredded cheese (I used cheddar)
  • About 2 tablespoons chopped fresh jalapeños. I used green and red.
  • Pinch of sea salt and cayenne pepper

  • Put jalapeño peppers skin side up on a roasting sheet in oven - 5 - 6 inches from top on broil for about 10 minutes until bubbling and starting to blacken. Remove and chop into large pieces.
  • Stir cream cheese, cheese, chopped fresh peppers, sea salt and cayenne together.
  • Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese mix onto the other side of each tortilla. Sprinkle half the chopped broiled jalapeño peppers, on one 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.

Cut into wedges

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