I absolutely love sharing this Chile Relleno Quesadilla Recipe with friends because it combines the smoky goodness of roasted poblano peppers with melty cheese in a crispy tortilla-it s such a comforting, satisfying meal! Whether you re looking for a quick lunch, an easy dinner, or a snack that feels a bit special, this quesadilla hits all the right notes without fuss.
When I first tried this recipe, I was amazed at how those simple ingredients come together so perfectly. The roasting of the poblano peppers adds a depth of flavor you don t get with raw ones, and combined with the garlic powder and fresh cilantro, it has such a fresh, vibrant taste. You ll find that this Chile Relleno Quesadilla Recipe is perfect for busy weeknights or whenever you want something delicious without spending hours in the kitchen.
Why You’ll Love This Recipe
- Simple Yet Flavorful: The roasted poblanos add smoky depth that elevates the quesadilla beyond ordinary cheese and tortilla.
- Fast and Easy: Perfect for busy days when you want something delicious on the table quickly.
- Customizable: You can swap cheeses or add your favorite herbs and spices to make it your own.
- Crowd-Pleaser: My family goes crazy for this, and it always disappears fast!
Ingredients You’ll Need
The magic in this Chile Relleno Quesadilla Recipe really comes from keeping things simple and fresh. The poblano peppers are the star, and pairing them with melty Monterey Jack cheese creates the perfect balance you ll want every time.
- Unsalted butter: Adds a rich flavor and helps crisp the tortilla to a perfect golden brown.
- Large flour tortilla: Choose fresh and pliable ones for easy folding and great texture.
- Monterey Jack cheese (or mozzarella, pepperjack): Melts beautifully and complements the peppers without overpowering.
- Poblano pepper: Roasting and peeling this adds smoky flavor and soft texture.
- Garlic powder: A subtle touch that enhances the overall savory notes.
- Fresh cilantro (optional): Brightens things up with a fresh herbal finish if you like herbaceous flavors.
Variations
I love how versatile the Chile Relleno Quesadilla Recipe is-it s easy to make it your own by switching cheeses or adding extras. You might find a twist that becomes your family s new favorite!
- Spicy Kick: Add some diced jalapeños or a sprinkle of cayenne for an extra punch. I tried this once and it instantly became the preferred choice for spice lovers at my table.
- Vegetarian Boost: Toss in some sautéed onions or mushrooms for more texture and flavor-great for turning it into a heartier meal.
- Different Cheeses: Pepperjack gives a nice spicy swirl, mozzarella offers super creamy melt, and Monterey Jack keeps it classic-feel free to experiment.
- Gluten-Free Version: Use corn tortillas instead of flour to keep it gluten-free, though be gentle when folding to avoid breaks.
How to Make Chile Relleno Quesadilla Recipe
Step 1: Roast Your Poblanos to Perfection
Start by roasting your poblano pepper under the broiler until the skin blisters and chars-this usually takes just a couple minutes per side. Leaving the oven door slightly open helps control the heat and keeps things from burning. Then, pop the hot peppers into a sealed bag or airtight container to sweat for about 10 minutes; this softens the skin so you can easily peel it off. Don’t rush this process as it makes a huge difference in ease and flavor.
Step 2: Prepare Your Skillet and Ingredients
Heat a large nonstick skillet over medium heat and get all your ingredients ready to assemble quickly-once you start cooking, things move fast. Dab the butter in the pan and let it melt evenly. Then place your tortilla in the skillet, ready for the magic layer-up process.
Step 3: Build Your Chile Relleno Quesadilla
Spread shredded cheese evenly over one side of the tortilla in the skillet. Then layer on thin slices of your peeled roasted poblano, sprinkle a little garlic powder and chopped cilantro if you re using it. When the cheese just begins to melt, fold the tortilla over to create that classic quesadilla half-moon shape. The cheese acts like glue to hold it together beautifully.
Step 4: Cook Until Golden and Melty
Cook the folded quesadilla for about 2 minutes on each side until it develops a golden, crispy crust. Keep an eye to prevent burning but aim for that perfect crunchy exterior. Then transfer it to a cutting board and let it rest a minute or two-this little pause helps the cheese set, so it won t ooze out when you slice it.
Step 5: Slice and Serve
Slice your quesadilla into triangles and serve warm with your favorite dips. I swear, a dollop of sour cream or a tangy salsa on the side takes this dish next level every time. You ll notice how those smoky poblano flavors shine in every bite.
Pro Tips for Making Chile Relleno Quesadilla Recipe
- Perfect Roasting: Keep the oven door cracked when broiling your peppers to avoid overheating and burnt spots.
- Butter Over Oil: Using butter rather than oil gives the quesadilla a richer flavor and crispier finish.
- Don t Skip the Rest: Let the quesadilla cool briefly before cutting to keep the cheese from running everywhere.
- Fold Carefully: When folding the tortilla, handle gently to avoid cracking and losing your delicious filling.
How to Serve Chile Relleno Quesadilla Recipe
Garnishes
I usually top mine with a little dollop of sour cream and a sprinkle of fresh cilantro for brightness. Sometimes, a side of pickled jalapeños or a drizzle of salsa verde adds that extra zing that wakes up the flavors beautifully.
Side Dishes
This quesadilla pairs wonderfully with a simple green salad dressed lightly with lime and olive oil, or some Mexican rice and beans to make it a complete meal. When I m in a hurry, a crisp slaw or even avocado slices work perfectly on the side.
Creative Ways to Present
For gatherings, I like to cut the quesadilla into small wedges and serve them on a large platter with different dipping sauces like chipotle mayo, guacamole, and pico de gallo-your guests always love how colorful and flavorful it looks!
Make Ahead and Storage
Storing Leftovers
I store leftover quesadillas wrapped tightly in foil or an airtight container in the fridge. They ll keep well for up to 2 days, letting you enjoy this delicious bite again without any hassle.
Freezing
If you want to freeze them, wrap each quesadilla individually in plastic wrap and then place in a freezer-safe bag. I ve found freezing works best if you eat them within one month for optimal flavor and texture.
Reheating
To reheat, pop your quesadilla in a skillet over medium heat for a few minutes per side to crisp it back up. Avoid microwaving if you want to keep the crunch because it can turn the tortilla soggy.
FAQs
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Can I use other types of peppers for this Chile Relleno Quesadilla Recipe?
Absolutely! While poblano peppers give the classic smoky flavor, you can experiment with Anaheim or even mild green bell peppers if you prefer less heat. Just roast and peel them similarly to keep that tender texture and smoky essence.
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Do I need to peel the roasted peppers?
Yes, peeling the roasted peppers is important to remove the tough skin and bring out that sweet, tender inside. Sweating them in a bag after roasting makes the skin come off easily and improves the texture in your quesadilla.
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What cheese works best in this quesadilla recipe?
Monterey Jack is my personal favorite for its creamy melt and mild flavor, but mozzarella or pepperjack also work well. Choose cheeses that melt nicely so the quesadilla holds together and is gooey inside.
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Can I make this recipe vegan?
You can! Swap butter for a plant-based alternative and use vegan cheese that melts well. Roasted poblanos remain a great filling, and the rest of the flavors can stay just as vibrant.
Final Thoughts
I hope you give this Chile Relleno Quesadilla Recipe a try soon-it s become one of my go-to comfort foods that s easy enough for busy days but special enough to impress guests. Sharing it has always brought smiles to my family s faces, and I m confident you ll enjoy the balance of smoky, cheesy, and crunchy textures just as much. Trust me, once you roast those peppers and get that cheesy melty goodness, you ll keep coming back for more!
Print
Chile Relleno Quesadilla Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 quesadilla
- Category: Snack
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A delicious Chile Relleno Quesadilla combining the smoky, roasted flavor of poblano peppers with melty Monterey Jack cheese folded inside a crispy, buttery flour tortilla. This quick and easy recipe is perfect for a satisfying snack or light meal, offering a delightful blend of textures and savory flavors with a hint of garlic and optional fresh cilantro.
Ingredients
Filling and Tortilla
- 1/2 Tablespoon unsalted butter
- 1 large flour tortilla
- 3/4 cup Monterey Jack cheese, shredded (or mozzarella, or pepper jack) (more or less as preferred)
- 1/2 poblano pepper, roasted and peeled
- 1/6 teaspoon garlic powder
- 1/2 Tablespoon fresh cilantro, chopped (optional)
Instructions
- Roast the Poblano Pepper: Place the poblano pepper on the top shelf of the oven using the broil setting, leaving the oven door open slightly. Roast until the pepper skin turns black and blisters, rotating every couple minutes to roast all sides evenly.
- Sweat and Peel the Pepper: Remove the roasted pepper from the oven and place it in a sealed bag or container to sweat for easier peeling. Once cool, peel off the blistered skin, remove the stem and seeds, and slice the pepper as desired. Some tearing is fine.
- Prepare the Skillet and Ingredients: Heat a large nonstick skillet over medium heat. Have all your ingredients ready to assemble quickly.
- Melt Butter and Add Tortilla: Add ½ tablespoon of unsalted butter to the heated skillet. When melted, place the large flour tortilla evenly into the skillet.
- Add Cheese and Pepper: Spread ¾ cup of shredded Monterey Jack cheese evenly across the tortilla base, then lay slices of the roasted poblano pepper on top in a single layer.
- Season the Filling: Sprinkle ⅙ teaspoon garlic powder over the fillings and add ½ tablespoon of chopped fresh cilantro if using for a fresh herbal note.
- Fold and Cook the Quesadilla: As the cheese begins to melt, use a spatula to fold the tortilla in half, creating a half-moon shape. Cook for about 2 minutes until the tortilla is lightly browned, then carefully flip and brown the other side for another 1-2 minutes.
- Rest and Serve: Remove the quesadilla from the skillet and let it rest on a cutting board for 1-2 minutes to allow the cheese to settle and avoid leakage when cutting. Slice into triangles and serve with sour cream or your preferred sauces.
Notes
- Roasting the poblano pepper adds a smoky depth of flavor essential to the authentic chile relleno taste.
- Sweating the pepper after roasting makes the skin easier to remove and improves texture.
- You can substitute Monterey Jack with mozzarella or pepper jack cheese to adjust flavor and spiciness.
- Optional fresh cilantro adds a bright, fresh contrast to the rich flavors.
- Resting the quesadilla after cooking prevents cheese from oozing out when slicing.
- Serve with sour cream, salsa, or guacamole for added flavor variations.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
