Jalapeno Popper Quesadillas combine the creamy, spicy kick of jalapeno poppers with the golden, crispy texture of quesadillas, making them a great option for snacking at parties, game nights, or even as part of a fun family dinner!
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The Jalapeno Popper Quesadilla is a fun twist on two classic favorites: the traditional Mexican quesadilla and the Bacon Wrapped Jalapeno Popper.
It's a culinary mash-up that is perfect for those who crave that extra kick of heat paired with melted cheese and we are here for it!
These cheesy, crispy snackable quesadillas are so easy to make and they're guaranteed to be a crowd-pleaser for any occasion. Serve them in halves for a light lunch with a side salad, or in small slices as a party appetizer for a movie night or on Game Day!
Why We Love This Recipe
- Make this dish as spicy or mild as you like it, using your favorite kinds of cheeses or other add-ins for more flavor and texture.
- You only need six simple ingredients for these quesadillas, proving that sometimes less is more!
- Quick and easy to make, these quesadillas are ready in just 25 minutes, perfect for last-minute party prep or as part of a yummy, busy weeknight dinner.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cream Cheese - For the base of the creamy filling, providing a smooth texture and slight tang that complements the heat of the jalapenos.
- Garlic Powder - To add a savory depth of flavor to the cream cheese sauce.
- Cheese - Sharp cheddar cheese adds a punch of flavor and helps to create that irresistible, stringy, melted cheese pull.
- Bacon - Make some crisp bacon bits to introduce a smoky, savory element that balances the spice and adds to the overall taste. You can buy bacon bits from the store in a pinch.
- Jalapenos - Be sure to wash them, remove the stem and seeds, and chop them, providing that signature heat.
- Tortillas - We definitely prefer soft flour tortillas over corn tortillas for a classic quesadilla texture. Try my Homemade Flour Tortillas recipe for an even fresher flavor.
How to Make Jalapeño Popper Quesadillas
- Make the filling. Put the cream cheese, cheddar cheese, bacon, jalapeños, and garlic powder in a mixing bowl.
- Mix until combined. Mix the filling ingredients until fully combined.
- Put filling on a tortilla. Spread about a quarter of the cream cheese mixture onto four tortillas.
- Add a tortilla on top. Top each with another tortilla.
- Cook quesadillas and slice. Place the quesadilla in a large skillet over medium heat and cook until the tortilla is golden brown. Flip it over and cook until the bottom is browned. Repeat with the remaining quesadillas. Place on a cutting board and cut into wedges.
- Serve. Serve your quesadilla slices with Mexican dips and sides!
You can use a burrito-sized tortilla, but you will get two large quesadillas instead of four small ones.
You can store leftover jalapeno popper quesadillas in an airtight container or a resealable plastic bag in the fridge for up to 3 days. Place pieces of parchment paper between layers of quesadilla to keep them from sticking together.
To reheat quesadillas, place them back into a hot skillet, heating them over medium-high heat until both sides are crispy and the center is heated through. An air fryer would also work well, but try to avoid using the microwave, as this could cause the dish to become soggy.
Tips for Success
- Slice the quesadillas easily into even portions with a pizza cutter, or use a sharp knife.
- Use a block of cheese that you can grate yourself for the best flavor. Pre-shredded cheese tends to be coated with a floury substance, and the flavors aren't as good as if it's fresh.
What Do I serve with Jalapeno Popper Quesadillas?
Serve your quesadillas with some delicious Mexican dips like this Homemade Guacamole, Restaurant-Style Salsa, my Easy Ranchero Sauce, and even this Jalapeno Popper Dip, with some sour cream or plain Greek yogurt on the side too!
For a full Mexican dining experience, make this Horchata Mexican Drink Recipe for your guests and add some Mexican desserts to your menu!
Substitutions and Variations
- Experiment with other kinds of cheeses. The best cheese for quesadillas is one that melts well and has a good flavor. Monterey Jack, Colby Jack, Pepper Jack, Mexican Cheese Blend, and Mozzarella are all good choices because they melt really well. Sharp cheddar has good flavor but can be too greasy on its own. Typically, I'll combine a flavorful cheese like Pepper Jack or sharp cheddar cheese with a milder cheese like mozzarella for a fuller flavor and texture.
- If jalapenos are too spicy for your liking, try using milder poblano peppers or ancho peppers. If you want to take the heat out completely but still have a great taste, green bell peppers are a good choice.
- Bump up the spice by adding in some red pepper flakes, a dash of hot sauce, leaving in some of the jalapeno seeds, or by using hotter peppers or just not discarding the jalapeno seeds.
- Get even more flavor into these quesadillas by adding a pinch of onion powder, a sprinkle of cilantro, or a dash of lime juice to the cream cheese mixture for extra zing.
- Try adding some meat to the quesadillas to make them more filling. Try my Shredded Beef, Pulled Pork, or some shredded chicken.
More Appetizer Recipes
- Grape Jelly Meatballs
- Cheesy Meatball Sliders
- Cheesy Chicken Quesadillas
- Homemade Mozzarella Sticks
- Grilled Garlic Bread
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Jalapeno Popper Quesadillas
- 1 (8-ounce) package cream cheese, softened
- garlic powder
- 2 cups freshly grated sharp cheddar cheese
- 3 strips cooked bacon, crumbled or chopped
- 3 jalapenos, stem and seeds removed, chopped
- 8 (6-inch) tortillas
- Mix the cream cheese, cheddar cheese, bacon, jalapeños, and garlic powder in a medium mixing bowl.
- Spread about a quarter of the cream cheese mixture onto four tortillas. Top each with another tortilla.
- Place the quesadilla into a large skillet over medium heat and cook until the tortilla is golden brown. Flip it over and cook until the bottom is browned. Repeat with remaining quesadillas.
- Place on a cutting board and cut into wedges.
- Store: You can store leftover jallapeno popper quesadillas in an airtight container or a resealable plastic bag in the fridge for up to 3 days. Place pieces of parchment paper between layers of quesadilla to keep them from sticking together.
- Freeze: To reheat quesadillas, place them back into a hot skillet, heating them over medium-high heat until both sides are crispy and the center is heated through. An air fryer would also work well, but try to avoid using the microwave, as this could cause the dish to become soggy.