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
Scale
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.
