March 15, 2013

Jalapeno Popper Quesadillas


Loaded Potato Skin Grilled Cheese.
Buffalo Chicken Pizza.
Fried Shrimp Tacos.

Lately, I feel like everyone is taking age-old appetizers and turning them into gourmet dishes!  Well, quesadillas are no gourmet dish, but this is a different spin on a staple appetizer.  This is something you can try at any time because it takes almost no time.  I think it took longer for me to try to get a good picture of it, than it did for me to make it!  Here's what you'll need and what you do:


What You'll Need:
2 slices bacon, chopped
1 tbsp. minced garlic
2-oz. diced jalapenos
Salt, Pepper
2 tbsp. cream cheese
2 flour tortillas, (taco-sized, not burrito sized)
1/4-cup shredded Monterrey Jack cheese
2 tbsp. chopped cilantro (optional)

Start by cooking your bacon and chopping it into pieces that match the size of the jalapenos.  In the same pan, heat the garlic and jalapenos, then sprinkle with salt and pepper.

Slather one of your tortillas with half of the cream cheese, and the other tortilla with the other half.  Place one of the tortillas, cream cheese-side up (duh), in a pan over medium-heat.  Sprinkle with shredded cheese, bacon, peppers, and a bit more cheese (to bind it).  Put the other tortilla (cream cheese-side down) on top, and viola!

Let the quesadilla cook about 5 minutes on each side, or until the tortillas have crisped up, and the cheese is ooey-gooey-deliciousness.

Tip:  Try this with mango-pineapple salsa!  They are sure to compliment each other splendidly!




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