Last summer we had a backyard grilling party at my friend’s place, and that’s when vaandu tried this Jalapeno cheese quesadilla. Our friend gave him the option of plain cheese quesadilla, and grilled jalapeno cheese quesadilla and my brave boy decided to go with spicy one and tried that. I was bit worried, but again the boy gave my massive surprise by asking for seconds and thirds. Wondering what was I doing; I was seriously searching my jaws that fell when he asked for the second one. The jalapenos that my friend used were fresh ones. She plucked them in front of our eyes and deseeded and grilled them. I and M tried it as well. Oh boy, it was D.E.L.I.C.I.O.U.S. Jalapeno when combined with dairy, especially cheese makes it so good.
No wonder, the jalapeno cheese dips are so favorite when compared to the others. It balances the spice at the same time you get the hint of jalapeno spiciness. The jalapeno addition opened up a lot of room for me to try and explore lot recipes with jalapenos of course with cheese combination. I am going to skip the diary. Deseeding helps a lot in reducing the heat and sautéing the peppers further helps and cuts down the spice. Also, I make sure I spread the jalapeno pieces evenly. For making two quesadillas, I used only half of the jalapeno pepper, approx. 1 tbsp when chopped. By the way, I had difficulties clicking the pictures because Vaandu couldn’t wait. So I had to rush and snapped only a few of them. The images may not be enticing, but I guarantee the dish inside is. Now here is how I prepared the Jalapeno cheese Quesadilla.
Jalapeno Cheese Quesadilla Recipe
A delicious not-so-spicy combination of Jalapenos and cheese inside the warm and soft flour tortillas.
Ingredients:
Flour Tortillas – 2 Grated Cheese of your choice – as required (I used a handful for each tortilla, and also, I used organic shredded Mexican cheese blend for this) Jalapeno – ½ (approx, 1 tbsp when chopped) Oil – 1 tsp + ½ tsp
Prep – Work:
Deseed the jalapeno and chop them roughly. If you are using cheese blocks, grate the required amount.
Method:
Heat a small pan or kadai and add one tsp of oil. When the oil is hot, add the chopped jalapenos.
Saute until they turn light brown on both sides like below.
Now heat a griddle or tawa and when it is hot, place the flour tortilla and spread ¼ tsp of oil. Heat it for 20 seconds on one side and flip.
Now reduce the heat thoroughly, and spread the cheese and then top it with the sauteed jalapeno pieces.
Fold it and press it and let it be on the pan until the cheese melts.
Packing:
I usually let the quesadillas to cool a bit. A luke-warm stage will be the perfect one. Cut the quesadillas into triangles. Spread a tissue on the lunch box and place the quesadillas on top and close it with the lid.
Notes:
If needed you can add some salt while sauteing the jalapenos. But I did not add. Also, before spreading the cheese, you can add some taco sauce or even mayo and then add the cheese. Mayo and taco sauce adds more flavor to the quesadilla. This recipe is just a basic version; I have two more quesadillas coming up. So stay tuned.
📖 Recipe
P.S. Follow my Pinterest boards for more healthy and delicious recipes.
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