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Chile Relleno Quesadilla Recipe

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4.7 from 74 reviews

A delicious and easy-to-make Chile Relleno Quesadilla featuring roasted poblano peppers and melted Monterey Jack cheese inside a crispy flour tortilla. Perfect for a quick lunch or snack with a flavorful kick.

Ingredients

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Main Ingredients

  • 1/2 Tablespoon unsalted butter
  • 1 large flour tortilla
  • 3/4 cup Monterey Jack cheese, shredded (or mozzarella, or pepper jack, more or less as preferred)
  • 1/2 poblano pepper, roasted and peeled
  • 1/6 teaspoon garlic powder
  • 1/2 Tablespoon fresh cilantro, chopped (optional)

Instructions

  1. Roast the Poblano Peppers: Place the poblano peppers on the top shelf of the oven under the broil setting, leaving the oven door slightly open. Roast until the skins blister and turn black, rotating to ensure all sides are roasted. This takes a couple of minutes per side.
  2. Peel and Prepare Peppers: Remove the roasted peppers and place them in a sealed bag or container to sweat, making them easier to peel. Once cool, scrape off the blistered skins, then remove the stems and seeds. Slice or dice the roasted peppers as needed.
  3. Pre-cook the Tortilla: If your tortilla is not cooked, pre-cook it lightly on a skillet or griddle so it’s flexible and slightly crisp.
  4. Heat the Skillet and Melt Butter: Heat a large nonstick skillet over medium heat. Add the butter and let it melt completely, coating the skillet’s surface.
  5. Assemble the Quesadilla: Place the tortilla in the skillet, then evenly spread the shredded cheese over it. Arrange the roasted poblano slices on top of the cheese in a single layer. Sprinkle garlic powder and chopped cilantro if using over the filling.
  6. Fold and Cook: Once the cheese starts melting, fold the tortilla in half with a spatula. Cook for about 2 minutes until the bottom is lightly browned. Flip carefully and cook the other side for another 1-2 minutes until browned and the cheese is melted.
  7. Rest and Serve: Remove the quesadilla from the skillet and let it rest on a cutting board for 1-2 minutes to allow the cheese to set. Cut into triangles and serve with sour cream or your favorite sauces.

Notes

  • Roasting the peppers properly is key to bringing out their smoky flavor and making peeling easier.
  • You can substitute Monterey Jack cheese with mozzarella or pepper jack for a different flavor profile.
  • Adjust the amount of cheese and peppers to your liking for a milder or spicier quesadilla.
  • Serve with sour cream, guacamole, or salsa for extra flavor.
  • If you prefer a gluten-free version, use gluten-free tortillas.

Find it online: https://queenrecipe.com/chile-relleno-quesadilla-recipe/