Crispy Pepper Jack Quesadillas

[Photograph: Jennifer Olvera]

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 ΒΌ 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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