Description
This Chile Relleno Quesadilla recipe combines the smoky flavor of roasted poblano peppers with melted Monterey Jack cheese inside a crispy flour tortilla. Ready in just 20 minutes, it’s a perfect quick meal or snack with a delicious Mexican-inspired twist.
Ingredients
Scale
Quesadilla
- 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, stems, and seeds. The pepper may tear—this is fine.
- Pre-cook Tortilla (if needed): If your tortillas are not already cooked, pre-cook them according to package instructions so they are ready to use.
- Heat Skillet and Melt Butter: Heat a large nonstick skillet over medium heat. Add the butter and allow it to melt completely.
- Assemble the Quesadilla: Place the flour tortilla flat into 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
- Make sure to roast the poblano peppers evenly for the best smoky flavor.
- Peeling the peppers while still warm makes removing the skin easier.
- You can substitute Monterey Jack with mozzarella or pepper jack cheese based on your preference.
- Adding fresh cilantro is optional but adds a fresh, herbaceous note.
- Serve with sour cream, guacamole, or salsa for additional flavor.
