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Sheet Pan Jalapeno Popper Quesadillas
Andrea Buckett shares a quick weeknight recipe packed with the flavours of a jalapeno popper, thanks to prosciutto, pepper jack cheese, cream cheese, and spicy jalapeno.
YIELDS
6
TO
8
Ingredients
- 1 1/2 cups shredded pepper jack cheese
- 3/4 cup cream cheese, room temperature
- 1 jalapeno, small dice
- 1 tablespoons chilli powder
- 2 tablespoons canola oil
- 6 small soft tortillas
- 6 slices of prosciutto
- Salsa Verde, for serving
Directions
- Preheat the oven to 400°F and brush a large baking sheet with canola oil.
- Mix the pepper jack, cream cheese, jalapeno and chilli powder.
- Brush one side of each tortilla with canola oil.
- Place one piece of prosciutto on the work surface. Place one tortilla, oil side down, on top of the prosciutto. Dollop some of the cream cheese mixture onto the tortilla and spread it evenly within one-quarter inch of the edges. Fold the tortilla in half so the prosciutto envelopes it around its center. Place on the baking sheet. Continue with the remaining tortillas.
- Place the baking sheet in the middle rack of the oven and cook for eight to 10 minutes until the tortillas begin to brown, the cheese is melted, and the prosciutto is crispy. Remove the sheet pan from the oven and allow the quesadillas to cool slightly.
- Transfer the quesadilla to a cutting board and cut it into wedges. Serve with salsa. Enjoy!
TIP: Add a cup of black beans or chopped chicken to the cheese mixture to make this snack into a meal.
TIP: Any melty cheese will work, but one with a little kick of heat is best.
