Introduction to Fire Quesadillas:

Why have a regular quesadilla when you can have one that’s filled with a spicy, creamy, jalapeno sauce that’s bursting with flavor? You’ll never want to make a quesadilla without using this recipe!

How I Cook My Tortillas:

If you’ve been following this page for a while you know I have a signature method for tortillas. I use a 1:1 ratio of butter mixed with hot sauce to coat the tortilla in before I fry it. That’s why the outside of this quesadilla has a beautiful reddish orange color.

For this technique I like to use earth balance butter and either Tapatio or Cholula hot sauce. I like to melt the butter in the microwave and then mix it with the hot sauce until its well-combined.

Then, I drop this mixture into my skillet and then drop in my tortilla. I make sure the tortilla is evenly coated on either side in the mixture and cook it until it is slightly crispy.

PRO TIP: Don’t cook the tortilla the entire way before adding the cheese in. Keep in mind that you’ll need additional cooking time once you add the cheese, jalapeno sauce, and meat substitute into the center of the quesadilla so you can melt the cheese.

Quesadilla Toppings:

Aside from the cheese blend and jalapeno sauce you’ll add into the center of the quesadilla, you can add other toppings as well. For extra veggies, some bell peppers, onions, and cabbage would taste great! And if you want extra protein, some black beans would pair really well with this too.

However, typically when I make this dish, I like to add a meat substitute like plant-based chicken or plant-based “beef” crumbles. But whether you’re adding veggies, beans, or a meat-substitute, you can cook these ingredients using the same steps.

I usually sauté the veggies, beans, or meat-substitute in a little bit of oil, add some taco seasoning on top, and cook for a couple of minutes. Keep in mind that a lot of seasoning isn’t really necessary here. The tortilla is already cooked in hot sauce and butter, and the quesadilla is filled with the creamy jalapeno sauce. So keep the sprinkling of taco seasoning relatively light since the veggies/beans/meat-substitute likely doesn’t need it.

Adjustments + Substitutes:

The creamy jalapeno sauce is spicy so feel free to cut down on the sriracha or red chili powder to suit your taste.

Also, don’t skip the pickled jalapenos! They are such an integral ingredient in the sauce. However if you’re running low on the actual jalapeno brine, try rice vinegar instead.

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