If you’re craving a dish that brings together the smoky depth of poblano peppers and the melty, gooey goodness of cheese, you’ve got to dive into this Chile Relleno Quesadilla Recipe. It’s a delightful fusion that’s quick to make but rich in flavor, offering a perfect balance of textures and warmth that feels like a comforting hug on a plate. Whether you’re cooking for one or craving a tasty snack, this recipe is your go-to for a satisfying, vibrant meal that feels both familiar and uniquely special.
Ingredients You’ll Need
The magic of this Chile Relleno Quesadilla Recipe starts with a handful of simple but wonderfully complementary ingredients. Each one plays a key role, from the buttery base that crisps the tortilla to the roasted poblano that adds smoky complexity and the cheese that melts into a luscious filling. Together, they create a harmony of taste and texture that is truly irresistible.
- Unsalted butter (½ Tablespoon): Melts beautifully to crisp the tortilla and add a subtle, rich flavor.
- Flour tortilla (1 large): Acts as the perfect vessel, soft yet sturdy enough to hold all the delicious fillings.
- Monterey Jack cheese, shredded (¾ cup): Provides that creamy, gooey stretch that makes every bite delightful; feel free to swap with mozzarella or pepper jack for a little kick.
- Poblano pepper, roasted and peeled (½): The star ingredient that brings a mild smoky heat and meaty texture, elevating this quesadilla.
- Garlic powder (â…™ teaspoon): Adds a subtle, aromatic warmth that enhances all the other flavors.
- Fresh cilantro, chopped (½ Tablespoon, optional): Injects a burst of fresh herbal brightness to balance the richness.
How to Make Chile Relleno Quesadilla Recipe
Step 1: Roast the Poblano Peppers
Start by placing your poblano peppers on the top rack of a broiling oven. Keep the oven door slightly open for air circulation and roast the peppers, turning them every couple of minutes. You want all sides beautifully blackened and blistered – this charring is what brings out the iconic smoky flavor essential to a great chile relleno.
Step 2: Sweat and Peel the Peppers
Once roasted, seal the peppers in a plastic bag or airtight container to let them steam, which makes peeling a dream. After about 10 minutes, when cool, peel away the blistered skins carefully. Don’t worry if the peppers tear a bit – it won’t affect the final quesadilla. Remove seeds and stems for a smooth, tender texture.
Step 3: Pre-cook the Tortilla (if needed)
If your tortillas aren’t pre-cooked, now is the time to prepare them following package instructions. A warm, pliable tortilla will fold easily and crisp up nicely in the skillet, creating a perfect shell for all the bursting flavors inside.
Step 4: Heat Skillet and Melt Butter
Heat a large nonstick skillet over medium heat and add the butter. Let it melt completely and sprinkle slightly to coat the base evenly. The butter not only helps to achieve that golden crisp but also infuses a subtle nutty flavor into the quesadilla.
Step 5: Assemble the Quesadilla
Lay the tortilla flat in the skillet and evenly spread the shredded Monterey Jack cheese on top. Then layer the roasted poblano pepper slices across the cheese, creating an even and generous filling. This assembly is key to ensuring every bite has the perfect balance of cheese and pepper.
Step 6: Season
Sprinkle the garlic powder evenly over the filling for a gentle lift of flavor, and add fresh chopped cilantro if you’re feeling adventurous. The cilantro’s fresh bite will cut through the richness beautifully and add bursts of herbaceous aroma.
Step 7: Fold and Cook
As soon as the cheese begins to melt, carefully fold the tortilla in half with a spatula, shaping it into a lovely half-moon. Let it cook undisturbed for about 2 minutes until the bottom is golden brown. Then flip and cook another 1 to 2 minutes. This step seals everything inside while giving that prized golden, crispy exterior.
Step 8: Rest and Serve
Remove your chile relleno quesadilla from the skillet and place it on a cutting board. Allow it to rest for 1 to 2 minutes so the cheese can set just enough to hold without spilling out. Slice into triangles and serve with your favorite accompaniments like sour cream or salsa.
How to Serve Chile Relleno Quesadilla Recipe
Garnishes
A sprinkle of fresh cilantro or a dollop of cool sour cream can transform your quesadilla from delicious to unforgettable. Adding a squeeze of lime or a pinch of smoked paprika on top will brighten the smoky peppers perfectly and add those little flavor sparks that linger on the palate.
Side Dishes
Pair this chile relleno quesadilla with vibrant Mexican street-style corn, a fresh tomato salsa, or even a zesty avocado salad. These sides bring freshness and texture contrasts that complement the rich, cheesy quesadilla and make your meal feel like a festive celebration of flavors.
Creative Ways to Present
For a fun twist, consider cutting the quesadilla into smaller wedges and serving it as finger food at your next gathering. Or stack a couple of them for a hearty sandwich-like experience. Even adding some pickled jalapeños or a spreading of smoky chipotle mayo can elevate your presentation and taste adventure.
Make Ahead and Storage
Storing Leftovers
Leftover chile relleno quesadillas can be wrapped in foil and stored in the refrigerator for up to 2 days. To keep them from becoming soggy, place them on a plate without stacking if possible, letting them cool before refrigerating to maintain texture.
Freezing
You can freeze assembled quesadillas by wrapping them tightly in plastic wrap and then foil, storing them in a freezer-safe bag for up to 1 month. This makes for a quick and savory meal option when you’re short on time later.
Reheating
To reheat, place the quesadilla in a hot skillet over medium heat to crisp up the tortilla while warming the cheese inside. Avoid microwaving if possible, as it can make the tortilla chewy and the cheese rubbery. A toaster oven works well too for even, crispy reheating.
FAQs
Can I use other types of cheese in the Chile Relleno Quesadilla Recipe?
Absolutely! While Monterey Jack is traditional and melts wonderfully, mozzarella or pepper jack also work great depending on if you want a mild or spicy cheese flavor. Just opt for cheeses that melt well to keep that delicious gooey texture.
Is there a substitute for poblano peppers?
If poblanos aren’t available, you can substitute with Anaheim or even mild bell peppers for a similar texture and a milder smoky flavor. Just roast and peel them the same way to maintain that authentic chile relleno taste.
Can I make this recipe vegan?
Yes! Use vegan butter and your favorite plant-based cheese that melts well. Roasted poblanos and tortillas are naturally vegan, so this dish can be adapted easily without losing its soul.
How long does it take to roast and peel the poblanos?
Roasting usually takes about 6 to 8 minutes total under the broiler, flipping often. Peeling is quick once they sweat in their bag for around 10 minutes. The resting helps loosen the skin, making peeling almost effortless.
Can I make multiple quesadillas at once?
Definitely! Just assemble each one the same way and cook them one or two at a time in a wide skillet. Alternatively, if you have a griddle, you can cook several quesadillas simultaneously for a quicker batch.
Final Thoughts
This Chile Relleno Quesadilla Recipe is a shining example of how simple ingredients, when treated with care and love, turn into something truly special. I can’t recommend enough making this as a quick dinner or a cozy snack to share with friends. Once you taste the smoky roasted poblano paired with stretchy cheese in a crisp tortilla, you’ll understand why it quickly became one of my favorite go-to recipes. Go ahead—give it a try and watch how it brightens your meal times with every bite!
Print
Chile Relleno Quesadilla Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Chile Relleno Quesadilla recipe offers a delicious twist on the classic quesadilla by incorporating roasted and peeled poblano peppers, combined with melted Monterey Jack cheese inside a warm flour tortilla. Perfect for a quick 20-minute meal, it balances smoky, cheesy, and savory flavors with simple, fresh ingredients.
Ingredients
Ingredients
- ½ Tablespoon unsalted butter
- 1 large flour tortilla
- ¾ cup Monterey Jack cheese, shredded (or mozzarella, or pepper jack; adjust amount as preferred)
- ½ poblano pepper, roasted and peeled
- â…™ teaspoon garlic powder
- ½ Tablespoon fresh cilantro, chopped (optional)
Instructions
- Roast the Poblano Peppers: Place the poblano pepper on the top shelf of the oven set to broil. Keep the oven door slightly open and roast the pepper, turning periodically until all sides are blackened and blistered, about a couple of minutes per side.
- Sweat and Peel the Peppers: Remove the roasted pepper and place it in a sealed bag or airtight container to sweat. When cool enough to handle, peel off the blistered skin, discard the skin, stem, and seeds. The pepper may tear—this is fine.
- Pre-cook Tortilla (if needed): If your tortilla is not already cooked, pre-cook it according to package instructions so it is ready to use.
- Heat Skillet and Melt Butter: Heat a large nonstick skillet over medium heat. Add the unsalted butter and allow it to melt completely.
- Assemble the Quesadilla: Place the flour tortilla flat in the skillet. Spread the shredded Monterey Jack cheese evenly over the tortilla. Layer the roasted poblano pepper slices across the cheese in a single even layer.
- Season: Sprinkle garlic powder evenly over the fillings. Add fresh chopped cilantro if using.
- Fold and Cook: Once the cheese starts melting, fold the tortilla in half using a spatula to create a half-moon shape. Cook for about 2 minutes until the underside is lightly browned, then carefully flip and cook the other side an additional 1-2 minutes until browned and cheese is fully melted.
- Rest and Serve: Remove the quesadilla from the skillet, place it on a cutting board, and let it rest for 1-2 minutes to allow the cheese to settle. Cut into triangles and serve with sour cream or your preferred sauces.
Notes
- For a spicier kick, use pepper jack cheese or add sliced jalapeños.
- You can roast multiple poblanos in advance and store in the fridge for up to 3 days.
- Fresh cilantro is optional but adds a bright, fresh flavor.
- Use a nonstick skillet to prevent sticking and ensure easy flipping.
- Serve with sour cream, guacamole, or salsa for added flavor.
