Jalapeño peanut butter quesadilla
Servings 4
Ingredients
- 2 ounces cream cheese, room temperature
- 2 tablespoons peanut butter, preferably crunchy
- 2 ounces Colby-Jack cheese, shredded
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt
- 2 tablespoons unsalted butter
- 8 six-inch flour tortillas
- Sliced jalapeños, sour cream, salsa, or jam, for serving
Instructions
- To make the filling, in a mixing bowl add the cream cheese, peanut butter, Colby-Jack cheese, cumin, and garlic powder.
- Stir until well blended. Taste and add salt if needed and make any other seasoning adjustments.
- To make the quesadillas, in a skillet heated to medium, melt 1/2 tablespoon of the butter, reserving the rest for later in the cook.
- Add a tortilla and cook it on one side until it puffs (about 30 seconds). Flip the tortilla over and spread a heaping tablespoon of the filling on one half of the tortilla.
- Fold the tortilla over so it’s a half-moon shape, and cook each side, about 30 seconds, until the cheese is melted and the tortilla is lightly browned and crisp.
- Remove the cooked quesadilla from the skillet, then repeat the cooking process for the remaining tortillas and filling, adding more butter as needed.
- Cut into slices and serve warm with sliced jalapeños, sour cream, salsa, or jam for toppings.
Notes
If you wish to substitute nut butters, crunchy almond or cashew would work well with this, too.