The first time I made Chile Relleno Quesadillas, I couldn’t get over how deliciously simple they were. Imagine enjoying all the incredible flavors of roasted poblano peppers and gooey cheese without the fuss of traditional chile rellenos. This recipe has become my go-to for a quick snack, a satisfying lunch, or even a crowd-pleasing dinner.
It’s incredibly versatile and easy to prepare, making it perfect for any occasion. Trust me, once you bite into the toasted tortilla packed with melty cheese and smoky roasted peppers, you’ll be hooked! Whether you’re cooking for yourself or sharing with friends, these quesadillas are a flavor-packed treat you’ll want to make again and again.
Why You’ll Love This Recipe?
Here are a few reasons why this recipe will quickly become one of your favorites.
Quick and Easy to Make
With simple steps and minimal prep, you can have these quesadillas on your plate in no time. No complicated techniques, just straightforward instructions! Perfect for busy days when you need something delicious in a hurry.
Bursting with Flavor
The roasted poblano peppers bring a smoky, slightly spicy flavor that pairs perfectly with creamy melted cheese in crisp tortillas. Every bite offers a satisfying combination of heat and richness, making these quesadillas irresistible.
Customizable for Any Preference
Whether you’re vegetarian or adding some shredded chicken, this recipe is a canvas for your favorite flavors and toppings. You can easily tweak it to fit your cravings, whether it’s adding more spice or extra cheese.
Perfect for Any Occasion
Snack, lunch, or dinner? These quesadillas work for all three. They’re satisfying enough to be a meal but light enough as a snack or appetizer, making them a versatile choice for any time of the day.
Great for Leftovers
Have extra ingredients? Use them up in no time with this recipe. It’s a fantastic way to reduce food waste while enjoying a tasty dish that never gets old.
Cooking Time
Here’s all the time you’ll need to whip up these delicious quesadillas.
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Ingredients
- Flour tortilla
- Monterey Jack cheese
- Poblano pepper
- Garlic powder
- Fresh cilantro (optional)
- Butter
Variations
Mix up the recipe to suit your taste buds and dietary needs!
- Spicy Kick: Swap in jalapeños or add a dash of hot sauce for extra heat.
- Cheese Substitutions: Use Oaxaca, cheddar, mozzarella, or your favorite melting cheese.
- Add Protein: Include shredded chicken, beef, or even plant-based meat for a heartier meal.
- Veggie Fillers: Try adding caramelized onions, corn, or sautéed mushrooms for extra texture.
Equipment You’ll Needed
- Large Skillet: For perfectly toasted quesadillas.
- Knife: For slicing peppers and other ingredients.
- Cutting Board: A sturdy surface for prepping ingredients.
- Spatula: Helps you fold and flip the quesadillas effortlessly.
- Measuring Cups: Ensures you get the perfect ratio of cheese and spices.
How to Make Chile Relleno Quesadilla?
Follow these easy steps for quesadilla perfection!
Step 1. Roast the Poblano Pepper
Start by roasting the poblano pepper over a stovetop flame or under the broiler until the skin is charred and blistered. Place it in a sealed bag or container to sweat for a few minutes. Once cooled, peel off the skin, remove the seeds, and slice the pepper into strips.
Step 2. Prepare the Skillet
Heat your skillet over medium heat and add a pat of butter. Melt the butter, letting it coat the entire surface for even cooking and browning.
Step 3. Assemble the Quesadilla
Once the butter has melted, place a tortilla in the skillet. Sprinkle a generous layer of shredded Monterey Jack cheese evenly across the tortilla. Lay the roasted poblano strips on top, ensuring they’re spread out for even bites. Add a dash of garlic powder and some chopped fresh cilantro for extra flavor.
Step 4. Toast and Fold
Allow the cheese to begin melting, then carefully fold the tortilla in half using a spatula. Press it down slightly to ensure everything sticks together. Cook for 1-2 minutes until the bottom is golden and crispy. Flip and cook the other side for an additional 1-2 minutes.
Step 5. Rest and Serve
Remove the quesadilla from the skillet and transfer it to a cutting board. Let it rest for a minute so the molten cheese can settle. Slice into triangles and serve with sour cream, salsa, or your favorite dipping sauce. Enjoy your cheesy masterpiece!
Tips for Making the Recipe
Master your quesadilla game with these helpful tips.
- Roast Perfectly: Rotate the poblano pepper frequently while roasting to ensure even charring without burning.
- Don’t Overfill: Too many ingredients can make folding the quesadilla tricky. Keep it balanced.
- Pre-Cooked Tortillas: Using pre-cooked tortillas saves time and guarantees better crisping.
How to Serve Chile Relleno Quesadilla?
This dish is incredibly versatile and easy to serve. Pair your quesadilla with a side of Mexican rice, black beans, or a fresh salad for a complete meal. For dipping, try classic salsa, guacamole, or a spicy cream sauce. To elevate the presentation, garnish the plate with a sprinkle of fresh cilantro or lime wedges for pops of color and flavor.
Nutritional Information
Each quesadilla offers an indulgent bite with the following approximate values.
- Calories: 472
- Protein: 24g
- Carbohydrates: 19g
- Fat: 34g
Make Ahead and Storage
These quesadillas are easy to prep ahead of time and store for later.
- Refrigerate: Once cooked, place the quesadillas in an airtight container and refrigerate for up to 2 days. Reheat in a skillet to restore the crisp texture.
- Freeze: Assemble the quesadillas without cooking, wrap tightly in plastic wrap, and freeze for up to 1 month. Pop them straight into a skillet from frozen for a quick and delicious meal.
Chile Relleno Quesadillas are a crowd-pleaser that’s simple, customizable, and packed with delicious flavors. Whether you’re cooking up a quick snack, indulging in a comforting dinner, or experimenting with your favorite add-ins, this recipe is sure to hit the spot every time! 🌟
For a visual guide, watch the full recipe video here:
Chile Relleno Quesadilla Recipe
Ingredients
- Flour tortilla
- Monterey Jack cheese
- Poblano pepper
- Garlic powder
- Fresh cilantro optional
- Butter
Instructions
- Start by roasting the poblano pepper over a stovetop flame or under the broiler until the skin is charred and blistered. Place it in a sealed bag or container to sweat for a few minutes. Once cooled, peel off the skin, remove the seeds, and slice the pepper into strips.
- Heat your skillet over medium heat and add a pat of butter. Melt the butter, letting it coat the entire surface for even cooking and browning.
- Once the butter has melted, place a tortilla in the skillet. Sprinkle a generous layer of shredded Monterey Jack cheese evenly across the tortilla. Lay the roasted poblano strips on top, ensuring they’re spread out for even bites. Add a dash of garlic powder and some chopped fresh cilantro for extra flavor.
- Allow the cheese to begin melting, then carefully fold the tortilla in half using a spatula. Press it down slightly to ensure everything sticks together. Cook for 1-2 minutes until the bottom is golden and crispy. Flip and cook the other side for an additional 1-2 minutes.
- Remove the quesadilla from the skillet and transfer it to a cutting board. Let it rest for a minute so the molten cheese can settle. Slice into triangles and serve with sour cream, salsa, or your favorite dipping sauce. Enjoy your cheesy masterpiece!
Notes
- Roast Perfectly: Rotate the poblano pepper frequently while roasting to ensure even charring without burning.
- Don’t Overfill: Too many ingredients can make folding the quesadilla tricky. Keep it balanced.
- Pre-Cooked Tortillas: Using pre-cooked tortillas saves time and guarantees better crisping.
