If you love the melty, cheesy goodness of a classic quesadilla but crave a little smoky, spicy twist, this Chile Relleno Quesadilla Recipe is your new best friend. Combining the rich flavors of roasted poblano peppers with gooey Monterey Jack cheese all wrapped in a warm flour tortilla, it’s comfort food with a kick. Whether you’re looking for a quick lunch, a satisfying snack, or an easy dinner, this recipe brings the irresistible charm of traditional chile rellenos into a handheld, cheesy delight.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a key role in crafting the perfect balance of flavors and textures for this Chile Relleno Quesadilla Recipe. From the smoky char of the poblano to the creamy melt of the cheese, every element adds something special.
- Unsalted butter (½ Tablespoon): For that golden, crispy exterior and a touch of richness when cooking the quesadilla.
- Large flour tortilla (1): The sturdy, soft base that holds everything together with the perfect chew.
- Monterey Jack cheese, shredded (¾ cup): Melts beautifully and offers a mild, creamy layer; you can swap with mozzarella or pepper jack to suit your taste.
- Poblano pepper, roasted and peeled (½): The star of the dish providing smoky sweetness with just a hint of heat.
- Garlic powder (â…™ teaspoon): Enhances the flavor complexity with a subtle savory punch.
- Fresh cilantro, chopped (½ Tablespoon, optional): Adds a burst of herbal freshness that brightens every bite.
How to Make Chile Relleno Quesadilla Recipe
Step 1: Roast the Poblano Pepper
Start by placing the poblano pepper on the top shelf of your oven under the broiler, leaving the door slightly ajar. Roast and turn the pepper every couple of minutes until its skin blackens and blisters on all sides. This roasting process brings out a smoky depth that is absolutely essential to the authentic chile relleno flavor.
Step 2: Sweat and Peel the Pepper
Once roasted, transfer the pepper to a sealed bag or airtight container to allow it to sweat and cool. This step makes peeling the blistered skin a cinch and removes any bitterness. When cool enough to handle, gently peel off the skin and discard the stems and seeds. Don’t worry if the pepper tears—it should be tender and ready to layer inside your quesadilla.
Step 3: Prepare the Tortilla
If your flour tortilla isn’t pre-cooked, give it a quick warm-up following the package instructions. This preps the tortilla to crisp up beautifully in the skillet without ripping or drying out.
Step 4: Heat the Pan and Melt Butter
Warm a large nonstick skillet over medium heat and add the butter. Let it melt entirely to coat the pan with that unbeatable buttery base, essential for crisping the quesadilla just right.
Step 5: Layer Cheese and Roasted Pepper
Place the tortilla flat in the skillet and sprinkle the shredded Monterey Jack cheese evenly over the surface. Then, spread the roasted poblano pepper slices on top of the cheese, making sure they’re distributed evenly to get a bite every time.
Step 6: Season and Add Fresh Cilantro
Dust the filling with garlic powder for that subtle savory undertone, and if you’re a cilantro fan, sprinkle some freshly chopped leaves for freshness that cuts through the richness of the cheese.
Step 7: Fold and Cook to Perfection
Once the cheese starts to melt, carefully fold the tortilla in half, creating a classic half-moon shape. Cook for about two minutes so the underside turns golden and crisp, then flip it to brown the other side while ensuring the cheese inside melts fully—this melds the flavors beautifully.
Step 8: Rest and Slice
Remove the quesadilla from the pan and let it rest on a cutting board for a minute or two. This rest allows the melted cheese to firm up just enough so you can cut clean triangles that don’t spill their cheesy treasure.
How to Serve Chile Relleno Quesadilla Recipe
Garnishes
A dollop of sour cream on the side is the classic finishing touch, balancing the smoky heat with cool creaminess. Fresh pico de gallo or slices of ripe avocado also work wonders to add juicy texture and bright notes to each bite.
Side Dishes
Complement this quesadilla with a crisp green salad or Mexican street corn for a well-rounded meal. The sides should provide a refreshing contrast to the rich, cheesy quesadilla without competing with its bold flavors.
Creative Ways to Present
For a fun twist, consider cutting the Chile Relleno Quesadilla Recipe into bite-sized wedges for parties or serve it stacked with layers of caramelized onions and roasted tomatoes for an elevated presentation. You can also drizzle hot sauce or a smoky chipotle crema on top for extra flair.
Make Ahead and Storage
Storing Leftovers
Wrap leftover quesadillas in foil or place them in an airtight container, then refrigerate. They keep well for up to two days, making them great for quick next-day lunches or snacks.
Freezing
If you want to save them longer, freeze the quesadilla wrapped tightly in plastic wrap and foil. When properly stored, they hold up well for about one month and let you enjoy this flavorful treat anytime.
Reheating
To reheat, pop the quesadilla in a skillet over medium heat for a few minutes on each side until warmed through and crisp again. Avoid the microwave if you want to keep that irresistible crispy exterior intact.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! Monterey Jack is traditional for its meltiness and mild flavor, but mozzarella or pepper jack make excellent alternatives depending on whether you want a mild or spicy kick.
Is it necessary to roast the poblano pepper?
Roasting is the key to unlocking the pepper’s smoky, sweet flavor and making the skin easy to peel. It’s what gives this Chile Relleno Quesadilla Recipe its signature taste.
Can I make this recipe vegan?
To go vegan, swap the butter for plant-based margarine and use vegan cheese. You can still roast the poblano peppers the same way for that fantastic flavor.
What’s the best way to prevent the quesadilla from falling apart?
Using a good-quality, sturdy flour tortilla and allowing the cheese to melt fully before folding helps hold everything together. Cooking slowly over medium heat ensures crispness without burning or tearing.
Can I add protein to this quesadilla?
Definitely! Adding shredded chicken, ground beef, or even black beans can turn this into a more filling meal while keeping the flavors harmonious with the poblano and cheese.
Final Thoughts
This Chile Relleno Quesadilla Recipe is one of those dishes you’ll find yourself craving again and again. It’s simple but packed with flavor, perfect for sharing with friends or enjoying as a quick indulgence. Give it a try—you might just discover your new favorite way to enjoy the smoky, cheesy goodness of chile rellenos in a handy quesadilla form.
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
Description
This Chile Relleno Quesadilla recipe combines roasted poblano peppers with melted Monterey Jack cheese inside a warm flour tortilla. The peppers are broiled until blistered, peeled, and then layered with cheese and spices before being cooked in a skillet until golden and gooey. It’s a quick and delicious Mexican-inspired snack or light meal perfect for any time of day.
Ingredients
Ingredients
- 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 Poblanos: Place the poblano pepper on the top shelf of the oven set to broil. Keep the oven door slightly open and roast, turning periodically so all sides are blackened and blistered, about a couple of minutes per side.
- Sweat and Peel Peppers: Remove the roasted peppers and place them in a sealed bag or airtight container to sweat. Once cool enough to handle, peel off and discard the skins, stems, and seeds. The peppers may tear, which is normal.
- Pre-cook Tortilla: If your flour tortilla is not pre-cooked, warm it according to package instructions to make it pliable and ready for assembling.
- Heat Skillet and Butter: Heat a large nonstick skillet over medium heat. Add the butter and let it melt completely, coating the pan evenly.
- Assemble Quesadilla: Lay the tortilla flat into the skillet. Evenly spread the shredded Monterey Jack cheese over the tortilla surface. Arrange roasted poblano pepper slices evenly over the cheese.
- Add Seasonings: Sprinkle the garlic powder evenly on top of the fillings. Add fresh chopped cilantro if desired for an extra fresh flavor.
- Cook and Fold: When the cheese begins to melt, fold the tortilla in half with a spatula, creating a half-moon shape. Cook for about 2 minutes until the underside is lightly browned, then carefully flip to cook the other side for an additional 1-2 minutes until golden and cheese is fully melted.
- Rest and Serve: Remove the quesadilla from the skillet and place on a cutting board. Let it rest for 1-2 minutes to allow the cheese to set. Cut into triangles and serve hot with sour cream or your favorite sauces.
Notes
- Roasting the poblano peppers over broil gives them a smoky flavor essential for authentic taste.
- Letting peppers sweat makes peeling easier and removes the tough skin.
- Use a nonstick skillet to prevent sticking and ensure even browning.
- Feel free to substitute Monterey Jack cheese with mozzarella or pepper jack for different flavor profiles.
- Adding fresh cilantro is optional but adds brightness to the dish.
- Serve with sour cream, guacamole, or salsa for dipping.
