Jalapeno Popper Chicken Quesadillas Recipes

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JALAPENO POPPER CHICKEN QUESADILLAS

These quesadillas couldn't be simpler and they pack all the flavor of a traditional jalapeno popper.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Jalapeno Popper Chicken Quesadillas image

Steps:

  • Cook the bacon in a large skillet over medium heat until crispy. Remove to paper towels to drain.
  • Season the chicken with salt, pepper, garlic powder, cumin and chile powder. Add to the same skillet you used for the bacon and cook until both sides are browned and the chicken is cooked through. Remove the chicken from the pan and let it rest for a couple of minutes, then cut into thin strips.
  • Mix together the cream cheese and the jalapenos. Spread the mixture evenly over the flour tortillas. Top half of each tortilla with a strip of bacon, 1/4 cup cheddar cheese and some of the chicken. Fold the top of the tortilla over the filling and press together gently.
  • Cook the quesadillas in batches in a skillet coated with cooking spray until both sides are browned. Cut into triangles and serve.

4 slices bacon
1 skinless chicken breast half
salt and pepper
1 pinch garlic powder (to taste)
1 pinch cumin powder (to taste)
1 pinch dried chipotle powder (to taste) or 1 pinch dried ancho chile powder (to taste)
1 cup shredded cheddar cheese, divided
4 ounces cream cheese, softened
1 jalapeno, seeded and finely minced (or more to taste)
4 flour tortillas
cooking spray

CHICKEN JALAPENO POPPER CASSEROLE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15



Chicken Jalapeno Popper Casserole image

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
  • On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
  • Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
  • Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
  • Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
  • In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

Three 6-ounce boneless skinless chicken breasts
4 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
6 jalapeno peppers, stemmed, halved and seeded
6 slices thick-cut bacon
8 ounces cream cheese, at room temperature
1 cup grated Cheddar cheese
1/2 cup sour cream
1/4 cup chicken stock
1 teaspoon sweet paprika
1/2 cup fried jalapenos, such as French's Crispy Jalapenos
1/2 cup panko breadcrumbs
2 tablespoons salted butter, melted

JALAPENO POPPER QUESADILLAS

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.

Provided by laurieish

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 2

Number Of Ingredients 6



Jalapeno Popper Quesadillas image

Steps:

  • 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.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 41.4 g, Cholesterol 63.5 mg, Fat 27.8 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 797.5 mg, Sugar 2.8 g

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

JALAPENO POPPER QUESADILLAS

Jalapeno poppers stuffed inside quesadillas are a simple and fast solution when you're too busy to cook. If you like recipes with heat, this one's for you. -Rebecca Nisewonder, Richmond, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5



Jalapeno Popper Quesadillas image

Steps:

  • Preheat oven to 400°. Place half of the tortillas on two greased baking sheets. Spread with cream cheese; sprinkle with bacon, jalapeno and cheese. Top with remaining tortillas., Bake 8-10 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 801 calories, Fat 47g fat (23g saturated fat), Cholesterol 115mg cholesterol, Sodium 1423mg sodium, Carbohydrate 60g carbohydrate (3g sugars, Fiber 4g fiber), Protein 33g protein.

8 flour tortillas (8 inches)
1 carton (8 ounces) spreadable cream cheese
1/2 pound bacon strips, cooked and crumbled
5 jalapeno peppers, seeded and finely chopped
2 cups shredded cheddar cheese

PAULA DEEN'S CHICKEN QUESADILLA STUFFED JALAPENOS

This is from Paula Deen's magazine. Great appetizers. The jalapeños can be stuffed up to 2 days ahead, covered and refrigerated.

Provided by mary winecoff

Categories     Chicken

Time 30m

Yield 40 serving(s)

Number Of Ingredients 8



Paula Deen's Chicken Quesadilla Stuffed Jalapenos image

Steps:

  • Preheat oven to 400 degrees.
  • Lightly grease baking sheets.
  • Cut jalapeños in half lengthwise.
  • Remove and discard seeds and membranes; Set aside.
  • In a medium bowl, combine chicken and remaining ingredients.
  • Spoon mixture evenly into jalapeños.
  • Place on baking sheets.
  • Bake 20 minutes.

Nutrition Facts : Calories 30.4, Fat 1.9, SaturatedFat 1, Cholesterol 9.3, Sodium 50.1, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 2.6

20 medium fresh jalapenos
2 cups cooked chicken, chopped
1 cup monterey jack and cheddar cheese blend, shredded
1/2 cup Rotel Tomatoes, drained
1/2 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt

JALAPENO POPPER QUESADILLAS

For all you jalapeno popper lovers - this is for you. I love poppers and grow my own peppers so I always have them on hand, but often don't won't to make a few just for me. Also, when entertaining, some of my friends are afraid to try the jalapeno because they think it is too hot. So ... Solution. Same flavors, same ingredients ... all in a quesadilla, lightly grilled, melted and golden brown. They really are very very good. Add a nice Mexican Tortilla soup or creamy Mexican Cheese soup or salad and serve these on the side and a perfect dinner. Or my favorite would be appetizers, or a game day party. Easy and quick. Now I have to admit, I will give you my portions, but by all means, add more jalapenos, more bacon or more cheese depending on your tastes. This is a very forgiving recipe and just is grilled; either on a outdoor grill, indoor grill, saute pan or even baked if you have none of the above options.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 17m

Yield 4 Half tortillias, cut in wedges, 4-8 serving(s)

Number Of Ingredients 8



Jalapeno Popper Quesadillas image

Steps:

  • Tortillas -- Wrap up the 4 of the tortillas in a damp paper towel and heat on medium heat for about 30 seconds. Just until they are slightly warm.
  • Filling -- Top each of the tortillas with 1 tablespoon of the the herb cheese, (I like to use a good herb cheese, but a cream cheese with chives work, or even one with onions and chives. That is all personal preference), top 1/2 (1 side) of the tortilla with 1 of the minced jalapenos, then 1/4 of the bacon, and 1/4 cup of the shredded cheese. Season with a pinch of both salt and pepper. Fold over the side not filled to make a 1/2 moon shape.
  • Grill -- Brush each side of the tortilla, with olive oil and either grill, inside or out or bake. They take just a few minutes per side until golden brown and then flip. They don't take long so keep an eye on them. If you use the oven 400 for about 10-12 minutes on a cookie sheet, middle shelf, uncovered. And same thing -- flip half way through the cooking process.
  • Serve -- You could serve with sour cream if you want, but for me. Nothing is needed. Just slice them in wedges and ENJOY! Cheesy, spicy and creamy.

8 tortillas
4 -5 slices bacon, chopped and sauteed
4 jalapenos, seeds and ribs removed (fine minced)
4 -6 tablespoons boursin cheese (herb cheese) or 4 -6 tablespoons cream cheese
1 cup shredded cheddar cheese (I prefer a white cheddar, but not necessary)
olive oil (to brush on the tortillas)
salt
pepper

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