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
Scale
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.
