Jalapeño Quesadillas

Position the oven rack approximately 6 inches away from the heat source and set the oven's broiler to its highest setting. Cover a baking sheet with aluminum foil for easy cleanup.

Place the jalapeno peppers, cut-side down, on the prepared baking sheet in a single layer.

Place the jalapeno peppers under the broiler and bake until their skins are blistered and darkened, taking about 10 to 15 minutes. Remove the peppers from the oven immediately and place them in a resealable plastic bag; seal. Allow the peppers to steam in the bag for about 20 minutes, which will help loosen their skins. Carefully open the bag, remove the peppers' skins, and chop them into small pieces.

Spread a generous amount of butter onto one side of each tortilla, covering it evenly. Spread an equal amount of cream cheese onto the other side of each tortilla, making sure to cover it completely. Sprinkle a moderate amount of jalapeno peppers, Mexican cheese blend, and tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half, pressing the fillings towards the center, with the butter-side facing outwards.

Heat a skillet over medium-low heat; cook one quesadilla in the hot skillet until it's golden brown, flipping it over halfway through and cooking for an additional 2 to 3 minutes per side. Repeat the process with the second quesadilla.