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
Scale
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.
