Description
Chile Relleno Quesadilla is a delicious fusion of crispy quesadillas and smoky roasted poblano peppers stuffed with gooey melted cheese. This easy Mexican-inspired recipe delivers bold flavor with a perfectly golden tortilla and creamy, cheesy filling.
Ingredients
- 1/2 tablespoon unsalted butter
- 1 large flour tortilla
- 3/4 cup monterey jack cheese, shredded
- 1/2 poblano pepper, roasted and peeled
- 1/6 teaspoon garlic powder
- 1/2 tablespoon fresh cilantro, chopped (optional)
- Sour cream or favorite sauces for serving
Instructions
- Pre-cook tortillas if needed and prepare roasted poblano peppers.
- Roast poblano peppers under the broiler until skin is blistered and blackened. Rotate as needed.
- Place roasted peppers in a sealed bag to steam, then peel off skins and remove seeds.
- Heat a large nonstick skillet over medium heat and melt butter.
- Place tortilla in skillet and evenly spread cheese over the tortilla.
- Add roasted poblano slices in a single layer and sprinkle with garlic powder and cilantro.
- Once cheese begins melting, fold tortilla in half using a spatula.
- Cook 1–2 minutes per side until golden brown and crispy.
- Let rest briefly, then slice into triangles and serve warm.
Notes
- Pepper jack cheese adds extra spice and flavor.
- Allow quesadilla to rest before slicing to keep cheese from leaking out.
- Serve with salsa, guacamole, or sour cream.
- You can add cooked chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Mexican