6 jalapeno peppers, seeded, stemmed and halved lengthwise
1 Tbsp. butter, softened
2 (10-inch) flour tortillas
2 Tbsp. cream cheese
1/2 c. shredded Mexican cheese blend
3 tortilla chips, crushed
Set oven rack about 6-inches from the heat source. Preheat the
oven's broiler. Line a baking sheet with aluminum foil. Arrange
jalapeno peppers, cut side down, on prepared baking sheet. Broil
jalapeno peppers in the preheated oven until skins are bubbling and
blacked, 10 to 15 minutes. Immediately place peppers in a resealable
plastic bag; seal. Allow peppers to steam in bag to help loosen
skins, about 20 minutes. Carefully open bag. Pull skins off peppers
and chop them.
Spread half the butter onto 1 side of each tortilla. Spread half the
cream cheese onto the other side of each tortilla. Sprinkle half the
jalapeno peppers, half the Mexican cheese and half of the tortilla
chips over the cream cheese side of each tortilla. Fold each in half
over filling with butter side on the outside. Heat skillet over
medium-low heat. Cook 1 in hot skillet, 2 to 3 minutes, until golden
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