Indulge in the zesty symphony of flavors with Jalapeno Popper Quesadillas—an exquisite appetizer crafted from flour tortillas generously filled with a tantalizing mixture of cheese, bacon, and a hint of jalapeno peppers to ignite your taste buds.
Quesadillas Ingredients
- Tortillas: Opt for the convenience of flour tortillas, or unleash your culinary prowess by crafting your own homemade tortillas.
- Bacon: A mere four strips of bacon weave a smoky backdrop to the quesadillas, adding a savory dimension.
- Jalapeno Peppers: Elevate the flavor profile with the bold essence of jalapeno peppers. Adjust the quantity based on your preferred heat level.
- Seasonings: Infuse the filling with a medley of garlic powder, onion powder, salt, and pepper for a harmonious blend.
How to Make Jalapeno Popper Quesadillas
Embark on the journey of crafting these delectable quesadillas. Begin by heating a spacious skillet over medium-high heat and crisping up the bacon. Simultaneously, concoct the cheesy filling, reserving a few minutes to cook the diced jalapeno peppers alongside the bacon. Once the bacon achieves crispy perfection, transfer it to a paper towel to drain.
Combine the jalapeno peppers with the cream cheese mixture, and after the bacon cools, chop it into pieces and incorporate it into the cheesy concoction. With the filling poised for greatness, assemble the quesadillas. Lay a tortilla in the bacon-infused skillet, generously spread half a cup of the mixture, and fold the tortilla in half. Cook each side for 2-3 minutes over medium heat. Repeat the process with the second tortilla. Slice and savor the delight.
Can I Make these Quesadillas in an Air Fryer?
Absolutely! For an air-fried twist, follow the initial six steps, then spread the cream cheese mixture over one side of the tortilla. Fold it in half, spritz with cooking spray or lightly brush with oil (preheating the tortilla for a few seconds prevents cracking). Place the quesadilla in the air fryer basket and cook at 400°F (204°C) for approximately 8 minutes.
Ingredients
Caramelized Onions
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 large sweet onions, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Sauce
- ¼ cup (½ stick / 57 g) unsalted butter
- 3 teaspoons garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper
- 2 cups (476 g) heavy cream
- 1 cup (100 g) parmesan cheese, grated
Roll-Ups
- 9 lasagna noodles, cooked al dente according to package instructions
- 1 ½ cups (369 g) ricotta cheese
- 2 cups (280 g) rotisserie chicken, chopped
- 2 cups (226 g) Gruyere cheese, shredded, divided
- ½ cup (50 g) parmesan cheese, grated
- 1 ½ cups (45 g) spinach, chopped, divided
- Parsley, chopped for garnish
Instructions
- Spray a 9×13-inch baking dish with nonstick spray. Set aside.
Caramelized Onions
- In a large skillet over medium heat, add oil and butter. Once melted, add onions and sauté for 30 minutes until tender and brown. Add salt and pepper. Stir to combine.
- Preheat the oven to 350°F (177°C).
Sauce
- In the same skillet over medium heat, add butter. Melt completely.
- Add garlic, salt, pepper, crushed red pepper, and heavy cream. Heat to a slow boil, then simmer until thickened (about 8 minutes).
- Remove from heat and stir in 1 cup of parmesan cheese.
Roll-Ups
- Line a work surface with parchment paper.
- Place cooked lasagna noodles onto the parchment paper.
- In a large bowl, combine ricotta, chicken, 1 cup of Gruyere cheese, and ½ cup of parmesan cheese. Mix well.
- Divide the filling evenly among the lasagna noodles, spooning it onto each noodle and spreading it out.
- Top with about 2 tablespoons spinach, then evenly distribute caramelized onions.
- Roll each noodle tightly around the filling and transfer to the prepared baking dish, seam side down.
- Pour the sauce over the noodles, ensuring complete coverage. Top with the remaining Gruyere cheese.
- Bake for 30-35 minutes, until cheese is melted and bubbly.
- Serve garnished with chopped parsley.
