If you’re craving a dish that delivers a perfect blend of smoky, melty, and savory, you absolutely must try this Chile Relleno Quesadilla Recipe. This delightful quesadilla brings together roasted poblano peppers, gooey Monterey Jack cheese, and just the right touch of garlic and cilantro to create an irresistible meal that feels both comforting and exciting. Whether you’re making a quick lunch or a satisfying snack, this recipe is an easy way to enjoy the classic flavors of chile relleno in a fun, handheld form.
Ingredients You’ll Need
Every ingredient in this Chile Relleno Quesadilla Recipe plays an essential role, combining simple pantry staples with fresh produce to create a dish bursting with flavor and pleasing textures. From the creamy cheese to the smoky poblano, each component lifts the quesadilla to delicious heights.
- ½ Tablespoon unsalted butter: Adds a rich, golden crispiness to the tortilla as it cooks.
- 1 large flour tortilla: The perfect soft yet sturdy base to hold all the fillings together.
- ¾ cup Monterey Jack cheese, shredded: Melts beautifully for that classic creamy texture, you can swap it for mozzarella or pepper jack if you like a little spice.
- ½ poblano pepper, roasted and peeled: Provides smoky, mildly spicy flavor and tender texture, the star of the show!
- â…™ teaspoon garlic powder: A small but mighty boost of savory depth to complement the pepper and cheese.
- ½ Tablespoon fresh cilantro, chopped (optional): Adds a fresh, fragrant pop that brightens every bite.
How to Make Chile Relleno Quesadilla Recipe
Step 1: Roast and Prep the Poblano Pepper
Begin by placing the poblano pepper on the top oven rack under the broiler. Leaving the door slightly ajar helps ensure even roasting. Keep turning the pepper until it’s charred on all sides, getting beautifully blackened and blistered. Once roasted, seal it in a bag or container to let it sweat—this steaming step makes peeling the skin a breeze. When cool, carefully peel off all the skin, stems, and seeds. Don’t worry if the pepper tears; it will still taste amazing.
Step 2: Get Your Tortilla Ready
If your flour tortillas need pre-cooking, now’s the time. A lightly warmed tortilla is easier to fold and creates that lovely tender-yet-slightly-crispy texture we want in our quesadilla. It will also help the cheese melt more evenly.
Step 3: Melt Butter and Heat the Skillet
Warm a large nonstick skillet over medium heat, then add the unsalted butter. Allow it to melt fully and start to bubble gently—this will ensure the tortilla gets a beautiful golden crust without burning.
Step 4: Assemble the Quesadilla
Lay the tortilla flat in the skillet. Spread the shredded Monterey Jack cheese evenly over the surface, then layer on the slices of roasted poblano pepper. Sprinkle with garlic powder for that subtle but essential depth, and add fresh chopped cilantro if you’re feeling fancy. Every bite should taste balanced and inviting.
Step 5: Cook and Fold the Quesadilla
Watch as the cheese begins to melt—once it’s soft and gooey, fold the tortilla in half into a half-moon shape using a spatula. Let it cook for about 2 minutes on the first side until it’s lightly browned and crispy. Flip carefully and cook the other side for another 1 to 2 minutes, ensuring the cheese is fully melted and the tortilla is golden and inviting all over.
Step 6: Rest and Serve
Remove your Chile Relleno Quesadilla from the skillet and place it on a cutting board to rest for a couple of minutes. This little pause helps the cheese settle so it won’t ooze out when you cut it. Slice into triangles and get ready to enjoy a perfectly melty, smoky, and flavorful quesadilla.
How to Serve Chile Relleno Quesadilla Recipe
Garnishes
A Chile Relleno Quesadilla Recipe is a canvas for fresh flavors. Consider topping it with cool dollops of sour cream, a sprinkle of extra cilantro, or a drizzle of tangy salsa. These garnishes not only add visual appeal but also enhance the overall flavor, balancing the smoky richness with brightness and creaminess.
Side Dishes
This quesadilla pairs beautifully with a simple side salad of crisp lettuce, tomatoes, and avocado, or some zesty Mexican rice to round out the meal. For a fun snack, add crunchy tortilla chips or a bowl of your favorite guacamole to make it extra special.
Creative Ways to Present
If you want to impress guests, cut the quesadilla into bite-sized wedges and arrange them on a colorful platter with small bowls of salsa, guacamole, and sour cream for dipping. You could also stuff extra ingredients like sautéed onions or black beans for a heartier version that makes this classic Chile Relleno Quesadilla Recipe even more exciting.
Make Ahead and Storage
Storing Leftovers
Wrap leftover quesadillas tightly in foil or plastic wrap and keep them in the refrigerator. They generally stay delicious for up to 2 days, making for a great second-time treat.
Freezing
To freeze, place cooled quesadillas flat in a freezer-safe container with parchment between layers to prevent sticking. They’ll keep well for up to 1 month, allowing you to enjoy this Chile Relleno Quesadilla Recipe anytime you want a quick fix.
Reheating
Reheat leftovers in a skillet over medium heat rather than the microwave, which ensures the tortilla stays crispy and the cheese melts evenly. Just a few minutes on each side will make your quesadilla taste freshly made again.
FAQs
Can I use other types of cheese in this Chile Relleno Quesadilla Recipe?
Absolutely! While Monterey Jack is classic for its meltability and mild flavor, you can use mozzarella for a gooey texture or pepper jack if you want a little kick. Experiment and find your favorite.
Do I have to roast the poblano pepper, or can I use canned peppers?
Roasting the poblano adds a depth of smoky flavor that canned peppers simply cannot match. However, if you’re short on time, canned roasted poblanos can work in a pinch.
Is it okay to skip the cilantro?
Yes, cilantro is optional. If you’re not a fan, you can omit it or substitute with fresh parsley or green onions for a different fresh note.
Can this recipe be made vegetarian?
This recipe is already vegetarian-friendly as it’s based on cheese and roasted peppers. Just be sure your cheese doesn’t contain animal rennet if you want to keep it strictly vegetarian.
What’s the best way to prevent the quesadilla from falling apart when flipping?
Make sure the cheese is melting well before folding, and be gentle when flipping, using a wide spatula for support. Cooking over medium heat helps the tortilla crisp without burning or breaking.
Final Thoughts
This Chile Relleno Quesadilla Recipe is a joyful celebration of bold flavors and melty, comforting textures. It’s a simple dish that delivers big time, perfect anytime you want something deliciously satisfying without a fuss. I can’t wait for you to try it, share it, and make it your own little favorite!
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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
This Chile Relleno Quesadilla is a delightful twist on a classic Mexican favorite, featuring roasted poblano peppers and melted Monterey Jack cheese encased in a crispy, buttery flour tortilla. Easy to prepare and full of smoky, cheesy goodness, it makes a perfect quick meal or snack.
Ingredients
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 Pepper: Place the poblano pepper on the top shelf of the oven set to broil, keeping the oven door slightly open. Roast the pepper, turning periodically until all sides are blackened and blistered, approximately 2 minutes per side.
- Peel the Pepper: Remove the roasted pepper and place it in a sealed bag or airtight container to sweat. Once cool enough to handle, peel off and discard the blistered skins, stems, and seeds. The pepper may tear, which is expected.
- Prepare Tortilla: If your flour tortilla is uncooked, pre-cook it following package instructions to ensure it’s ready for the quesadilla.
- Heat Skillet and Melt Butter: Heat a large nonstick skillet over medium heat and add the butter, allowing it to melt completely and coat the pan.
- Assemble Quesadilla: Place the flour tortilla flat in the skillet. Spread shredded Monterey Jack cheese evenly over the tortilla, then layer the roasted poblano pepper slices across the cheese in a single layer.
- Add Seasoning: Sprinkle garlic powder evenly over the filling and add fresh chopped cilantro if desired for added freshness.
- Cook the Quesadilla: As the cheese begins to melt, fold the tortilla in half with a spatula forming a half-moon shape. Cook for about 2 minutes until the underside is lightly browned, then carefully flip and cook the other side for 1-2 minutes until browned and the cheese is fully melted.
- Rest and Serve: Remove the quesadilla from the skillet and place it on a cutting board. Let it rest 1-2 minutes to allow cheese to settle, then cut into triangles. Serve warm with sour cream or your choice of sauces.
Notes
- Roasting and peeling the poblano peppers properly is key for a smoky and tender filling.
- Use any mild to medium cheese like mozzarella or pepper jack if Monterey Jack is not available.
- Adjust cheese quantity based on personal preference for cheesiness.
- Fresh cilantro is optional but adds a nice herbal note.
- Serve with sour cream, salsa, or guacamole for extra flavor.
- Careful flipping prevents the quesadilla from breaking.
