Jalapeño Veggie and Cheese Quesadilla Recipe

This post is intended for an audience of adults age 21 and older. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SutterHomeSweetOnSpice #CollectiveBias

Before I get into how deliciously good and spicy this Jalapeño Veggie and Cheese Quesadilla is, or how easy it is to make and serve as an appetizer or a yummy lunch, I’d like to share a story.

Many moons ago when I was about 22, finishing college and living with a roommate, her mother was gifted a box of Sutter Home White Zinfandel. Which she in turn, gave to two broke college girls she knew.

This turned out to be one of my favorite gifts to date and how I discovered my love for Sutter Home White Zinfandel.

It’s a delightfully sweet wine and a perfect choice for any occasion.

Let’s just say we celebrated a lot over those few weeks. 🙂

It’s still one of my favorites, and everytime I see it, I have to pick some up as an homage to that time when we always had plenty of White Zinfandel in our fridge.

I’d like to think my palate for food has improved greatly from those college days, so now I typically pair a sweet White Zinfandel with spicy food. Another favorite.

So back to the sweet and spicy summer combo of Jalapeño Veggie and Cheese Quesadilla and Sutter Home White Zinfandel.

It’s the perfect way to balance all of the flavors and have a fiesta with each bite!

This Jalapeño Veggie and Cheese Quesadilla is a huge crowd pleaser. It’s perfect for summer entertaining, but also works as a delicious lunch or dinner option.

Ingredients

4 Flour Tortillas

2 tablespoons of Mexican crema ( you can also use cream cheese)

1 large yellow onion-sliced rounds

¼ small yellow onion diced

1 tbsp of olive oil

4 garlic cloves-diced

2 jalapenos – sliced rounds

1 jalapeno diced

1 yellow or red pepper-sliced rounds (optional)

1 large tomato diced

⅓ tsp of coriander

⅓ tsp of cumin

2-3 tsp of butter

Salt & Pepper to taste

Directions

Heat olive oil in a pan over medium heat. Add onion and pepper (if using) and saute until onions are tender (approx. 7-10 minutes), stirring frequently.
Add half of the jalapeños, half of the garlic, coriander, cumin 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 Mexican crema or cream cheese on each tortilla.
Divide onion and pepper mixture between 4 of the tortillas. Top with remaining tortillas
Add diced tomato, diced jalapeno, onion, a dash of olive oil and mix together in a bowl.
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 quesadilla.
Slice, top with tomato salsa, and drizzle with remaining Mexican crema. Serve immediately.