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
Units
Scale
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
