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
Scale
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
