Vegan Jalapeño Popper Quesadillas
The simple way to get all of the flavors of jalapeño poppers with minimal work. These Vegan Jalapeño Popper Quesadillas are creamy, crunchy and a little spicy.
Ingredients
- 1 tbsp olive oil
- 1 red onion sliced
- 2 jalapeños sliced in rounds
- 4 cloves garlic peeled and diced
- 1 tsp chili powder
- salt & pepper
- 4-8 oz vegan cream cheese*
- 2-4 tsp vegan butter
- 8 medium flour tortillas**
Instructions
- Heat olive oil in a pan over medium heat. Add onion and saute until onions are tender (approx. 7-10 minutes), stirring frequently.
- Add jalapeños, garlic, chili powder, salt and pepper to the pan and continue to cook until jalapeños have softened (approx. 2-4 minutes). Remove from heat.
- Spread 1-2 tablespoons of cream cheese on each tortilla.
- Divide onion mixture between 4 of the tortillas. Top with remaining tortillas (cream cheese side down).
- Heat 1/2 teaspoon of butter*** in a pan over medium heat. After it has melted, add 1 quesadilla to the pan. Cook until the bottom is browned and crispy (approx. 2-4 minutes). Flip and cook until the other side is browned and crispy. Remove from the pan.
- Add additional butter to the pan and repeat with remaining quesadillas.
- Slice and serve immediately.
Notes
*My favorite vegan cream cheese brands are Trader Joe's, GoVeggie, Tofutti and Kite Hill.
**You could easily swap out the 8 medium tortillas for 4 large tortillas. Rather than placing a second tortilla on top, you will just fold it in half.
***You can add more or less butter depending on your taste. You just want to make sure the tortillas don't stick - plus the butter makes these taste extra yummy!
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