Crispy Pepper Jack Quesadillas

[Photograph: Jennifer Olvera]

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Crispy Pepper Jack Quesadillas

About This Recipe

Yield:makes 4
Active time:20
Total time:20
Special equipment:George Foreman grill, panini press or quesadilla maker
This recipe appears in: Bar Bites: Crispy Pepper Jack Quesadillas


  • 4 (10-inch) flour tortillas
  • 1 cup grated pepper jack cheese
  • 2 Serrano peppers, thinly sliced
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup prepared salsa
  • 1/2 lime, cut into wedges


  1. 1

    Preheat a countertop panini-style grill (like a George Foreman). Alternatively, preheat a large, heavy grill pan over medium-low heat for 15 minutes.

  2. 2

    Lay tortillas on a flat surface and sprinkle ¼ cup of the cheese on the bottom half of each one, leaving space around the edges. Scatter peppers and cayenne evenly over cheese and fold over to form a half-circle. Cut the folded half in half, and brush both sides of tortillas with oil.

  3. 3

    Place on grill one at a time and lightly tamp down lid (if using a countertop grill). Flip and rotate half-way through to achieve hatched, griddled marks (about 2 minutes per side).

  4. 4

    Serve immediately with salsa, sour cream and limes for passing.


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