Chile Relleno Quesadilla Recipe
If you’re craving something cheesy, smoky, and utterly irresistible, you absolutely have to try this Chile Relleno Quesadilla Recipe. Imagine everything you adore about classic chile rellenos—roasted poblano peppers, gooey cheese, and a little fresh zing—tucked between golden, crispy tortillas. It’s a quick, satisfying vegetarian meal that packs all the bold flavors of your favorite Mexican restaurant right into your own kitchen. Whether you’re cooking for a crowd or just treating yourself to a cozy night in, this is the quesadilla that always disappears first!
Ingredients You’ll Need
The ingredient list for this Chile Relleno Quesadilla Recipe is refreshingly simple, but don’t let that fool you—each element brings something special to the table. From the smoky poblano peppers to the luscious cheeses, every bite is layered with flavor, texture, and color.
- Flour Tortillas (4 large): Soft and sturdy, these are perfect for holding all those delicious fillings together and crisping up beautifully in the pan.
- Poblano Peppers (2, roasted, peeled, and seeded): These mild, smoky chiles are the heart of the dish—roast them for that signature flavor.
- Shredded Oaxaca or Monterey Jack Cheese (2 cups): Melty, stretchy, and rich—your quesadilla’s best friend.
- Crumbled Queso Fresco (1/4 cup): Adds a creamy, salty bite that sets off the other cheeses perfectly.
- Diced Onion (2 tablespoons): Just a sprinkle gives each bite a mild crunch and a gentle pop of flavor.
- Fresh Cilantro, chopped (1 tablespoon): For a burst of freshness that brightens things up.
- Olive Oil or Butter (1 tablespoon): Use this to get that golden, crispy finish on your tortillas.
- Salsa and Sour Cream (for serving): The perfect finishing touches—cool, creamy, and a little bit tangy.
How to Make Chile Relleno Quesadilla Recipe
Step 1: Roast and Prepare the Poblano Peppers
Begin by roasting your poblano peppers directly over an open flame or under your oven’s broiler. Turn them occasionally until the skins are nicely charred and blistered all over. This step is what gives the Chile Relleno Quesadilla Recipe its signature smoky depth! Once roasted, place the peppers in a covered bowl to steam for about 10 minutes, which makes peeling a breeze. Gently remove the skins and seeds, then slice the peppers into strips.
Step 2: Prep Your Fillings
While the peppers are cooling, shred your cheese, crumble the queso fresco, dice the onion, and chop the cilantro. It helps to have everything ready to go so you can assemble each quesadilla with ease—plus, the aroma of freshly chopped cilantro and cheese will get everyone excited for what’s coming next.
Step 3: Assemble the Quesadillas
Heat a skillet or griddle over medium heat and brush it lightly with olive oil or butter. Place one tortilla flat on the skillet and sprinkle it with a generous layer of shredded cheese, followed by strips of roasted poblano, a scatter of diced onion, a sprinkle of cilantro, and a handful of crumbled queso fresco. Top this masterpiece with another tortilla, pressing gently to seal it all in.
Step 4: Cook Until Golden and Melty
Let your quesadilla cook for about 2 to 3 minutes per side, pressing gently with a spatula. Your goal is a crisp, golden exterior and a melted, gooey interior—don’t rush it! Once both sides are beautifully browned and the cheese is bubbling, transfer to a cutting board and let it rest for a minute before slicing into wedges.
Step 5: Serve and Enjoy
Repeat the process with the remaining tortillas and filling. Arrange the quesadilla wedges on a platter and serve immediately with bowls of salsa and sour cream on the side. Don’t be surprised when everyone wants seconds!
How to Serve Chile Relleno Quesadilla Recipe
Garnishes
Top your Chile Relleno Quesadilla Recipe with a shower of fresh cilantro, a squeeze of lime, and maybe a little extra crumbled queso fresco for good measure. Sliced avocado or even a sprinkle of chopped green onions can add color and a creamy finish that takes things over the top.
Side Dishes
These quesadillas shine alongside classic Mexican sides like refried beans, a bright corn salad, or a crisp cabbage slaw. Want to keep things light? A simple tomato and cucumber salad with lime makes a refreshing contrast to all that gooey cheese.
Creative Ways to Present
For a fun twist, cut the quesadillas into appetizer-sized triangles and arrange them on a big platter with colorful salsas for dipping. Or, serve them open-faced with a fried egg on top for a brunch-worthy spin on the classic Chile Relleno Quesadilla Recipe.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), wrap them tightly in foil or place in an airtight container in the refrigerator. They’ll keep well for up to three days, making for an easy lunch or snack the next day.
Freezing
To freeze, let the quesadillas cool completely, then wrap each wedge individually in plastic wrap and store in a freezer-safe bag. They’ll stay fresh for up to two months. When you’re ready, just thaw in the fridge overnight and reheat as desired.
Reheating
The best way to bring your Chile Relleno Quesadilla Recipe back to life is to reheat it in a skillet over medium heat until the outside crisps up again and the cheese melts through. You can also use an oven or toaster oven for larger batches—just avoid the microwave if you want to keep things crispy!
FAQs
Can I use corn tortillas instead of flour for this recipe?
Absolutely! Corn tortillas are a fantastic gluten-free alternative. They’ll give your quesadillas a slightly different texture and a deeper, earthy flavor—just handle them gently, as they can be a bit more delicate.
What’s the best cheese for a Chile Relleno Quesadilla Recipe?
Oaxaca cheese is traditional and melts beautifully, but Monterey Jack is a great substitute if you can’t find it. Queso fresco adds a fresh, crumbly element, so try not to skip it for that authentic touch.
How spicy are poblano peppers?
Poblanos are generally quite mild, offering more smoky flavor than heat. If you want to turn up the spice, you can add a roasted jalapeño or sprinkle some chili flakes into the filling.
Can I add protein to this recipe?
Certainly! Try adding cooked chorizo, shredded chicken, or even black beans for an extra boost of protein. Just be careful not to overfill the quesadillas so everything melts together nicely.
What’s the easiest way to roast poblano peppers?
For best results, roast them directly over a gas flame or under a hot broiler, turning with tongs until the skin is blackened all over. Steaming them in a covered bowl afterwards makes peeling a breeze—don’t skip this step!
Final Thoughts
There’s just something magical about the way the smoky peppers and melty cheese come together in this Chile Relleno Quesadilla Recipe. It’s fun, easy, and endlessly customizable, so why not make it tonight? Gather your favorite people and dive in—this is one recipe that’s sure to become a new favorite at your table!
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Chile Relleno Quesadilla Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and cheesy Chile Relleno Quesadilla recipe featuring roasted poblano peppers and a blend of Oaxaca and Monterey Jack cheeses sandwiched between warm, toasted flour tortillas. Served with salsa and sour cream, this Mexican-inspired dish is perfect for a quick and satisfying meal.
Ingredients
Quesadilla Filling
- 2 poblano peppers, roasted, peeled, and seeded
- 2 cups shredded Oaxaca or Monterey Jack cheese
- 1/4 cup crumbled queso fresco
- 2 tablespoons diced onion
- 1 tablespoon fresh cilantro, chopped
Quesadillas & Cooking
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Salsa and sour cream, for serving
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a covered bowl for 10 minutes to steam, then carefully peel off the skins and remove the seeds. Slice the peppers into strips.
- Prepare the Skillet: Heat a skillet or griddle over medium heat. Lightly brush the surface with olive oil or butter to prevent sticking and help crisp the tortillas.
- Assemble Quesadilla: Place one tortilla on the skillet. Evenly sprinkle 1/2 cup of shredded cheese over the tortilla. Layer the poblano strips, diced onion, chopped cilantro, and a sprinkle of queso fresco on top of the cheese. Cover with another tortilla.
- Cook Quesadilla: Cook for 2 to 3 minutes per side, pressing gently with a spatula to compact the quesadilla. Cook until both sides are golden brown and the cheese inside is melted.
- Repeat & Serve: Repeat the assembly and cooking process with the remaining tortillas and filling. Once cooked, slice each quesadilla into wedges and serve warm with salsa and sour cream on the side.
Notes
- For extra flavor, add roasted corn, black beans, or cooked chorizo to the filling.
- If you prefer some heat, substitute one poblano pepper with a roasted jalapeño.
- Use corn tortillas instead of flour tortillas to make the quesadillas gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
