Jalapeno Popper Quesadillas
- 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
- 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.
tortillas, bacon, boursin cheese, cheddar cheese, olive oil, salt, pepper
Taken from www.food.com/recipe/jalapeno-popper-quesadillas-437108 (may not work)