If you love the idea of a crispy quesadilla with a juicy, cheesy surprise inside, then this Chile Relleno Quesadilla Recipe is going to become one of your favorites fast. It s like the classic chile relleno got a fun twist by cozying up inside a warm tortilla, melting that gooey Monterey Jack cheese right along with the charred, smoky poblano peppers. I absolutely love how this turns out – there s just something about that blend of creamy cheese and roasted pepper that hits all the right comfort food notes.
You ll find that this recipe works perfectly for a quick lunch or a satisfying weeknight dinner. When I first tried this, I was amazed at how easy it was, and how flavorful! The secret really is in properly roasting the poblano peppers and giving the quesadilla just the right amount of crisp on the outside. Trust me, once you master this Chile Relleno Quesadilla Recipe, you ll want to make it again and again.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just about 20 minutes-perfect for busy days or last-minute cravings.
- Flavor-packed: Smoky roasted poblanos plus melty Monterey Jack make each bite bursting with taste.
- Customizable: You can easily swap cheeses or add fresh herbs to suit your mood.
- Family-Friendly: This dish is an instant crowd-pleaser, even kids ask for seconds!
Ingredients You’ll Need
I love how simple and straightforward the ingredients are for this Chile Relleno Quesadilla Recipe – each one really complements the others without any fuss. When you shop, look out for fresh poblano peppers that aren t too wrinkled or soft to make sure they roast up nicely.
- Unsalted butter: Adds richness and helps crisp up the tortilla perfectly without burning.
- Large flour tortilla: The base that holds all the goodness-choose a sturdy tortilla for easier folding.
- Monterey Jack cheese: Melts beautifully and brings a mild creaminess; feel free to substitute mozzarella or pepperjack for extra spice.
- Poblano pepper: Roasted and peeled to give that signature smoky, slightly spicy kick.
- Garlic powder: Adds a subtle punch that enhances the roasted pepper flavor.
- Fresh cilantro (optional): Offers a fresh, herbal note-great if you re a cilantro fan!
Variations
I like to switch things up depending on my mood or who I m cooking for. This Chile Relleno Quesadilla Recipe is a great foundation for experimenting, so don t be shy about adding your own flair.
- Spicy upgrade: I often add a sprinkle of cayenne or swap in pepperjack cheese to bring some heat-my family goes crazy for the extra kick.
- Vegan twist: Try using vegan cheese and a touch of olive oil instead of butter for a dairy-free option that still melts nicely.
- Extra veggies: I ve tossed in some sautéed onions or corn kernels for added texture and flavor.
- Fresh herbs: Cilantro is classic, but basil or even a pinch of oregano can give the quesadilla a fresh spin.
How to Make Chile Relleno Quesadilla Recipe
Step 1: Roast and Prepare the Poblano Peppers
Start by roasting your poblano pepper under the oven broiler. I recommend placing the peppers on the top rack with the oven door cracked open just a bit-this helps the skin blister quickly without burning your kitchen. Keep a close eye and rotate the peppers every couple of minutes until the skin is evenly charred. Once done, pop them in a sealed bag or airtight container to sweat for 10 minutes; this makes peeling off that stubborn skin so much easier. When cool, gently scrape the blackened skin off, remove stems and seeds, and slice the peppers thinly. Don t worry if your peppers tear-that s totally normal!
Step 2: Assemble the Quesadilla in the Skillet
Heat a large nonstick skillet over medium heat, and melt half a tablespoon of unsalted butter to coat the pan. Place your flour tortilla down as soon as the butter s melted, and immediately spread out the shredded Monterey Jack cheese evenly across the tortilla s surface. Then, layer on those thin slices of roasted poblano, sprinkle the garlic powder evenly, and add chopped fresh cilantro if you like a herbal brightness. The cheese will start to melt quickly, so be ready for the next step.
Step 3: Fold and Cook to Golden Perfection
Once the cheese begins to melt, carefully fold the tortilla in half using a spatula. Let it cook for about 2 minutes on the first side until it s lightly browned and crisp. Then flip the quesadilla and brown the other side for another 1-2 minutes. I love how that golden crust adds a perfect crunch to each bite. When done, transfer the quesadilla to a cutting board and let it rest for a minute or two-this little trick helps the molten cheese settle in so it won t spill out when you cut.
Step 4: Slice and Serve (Don t Forget Your Sauces!)
Use a sharp knife or pizza cutter to slice the quesadilla into triangles, making it perfect for sharing. I usually serve mine with a dollop of sour cream or a drizzle of salsa verde. You could also try guacamole or a spicy chipotle sauce if you re feeling adventurous. Whatever you choose, these add the perfect balance and elevate the humble quesadilla to the next level.
Pro Tips for Making Chile Relleno Quesadilla Recipe
- Perfect Pepper Peel: Using the sweating method (sealed bag after roasting) makes skin removal effortless, saving you frustration.
- Don’t Overcrowd the Skillet: Assemble and cook one quesadilla at a time for even heating and crispiness.
- Rest Before Slicing: Letting the quesadilla rest a couple of minutes prevents cheese from leaking out when cut-trust me, it works wonders.
- Butter vs. Oil: Butter adds the best flavor and color, but if you want a lighter version, try a drizzle of olive oil instead.
How to Serve Chile Relleno Quesadilla Recipe
Garnishes
For garnishes, I love keeping it simple and fresh. Chopped cilantro sprinkled right on top adds a pop of herbal brightness that balances the rich cheese. Sometimes, I add a squeeze of fresh lime juice to bring some zing, or a dash of sliced green onions for crunch. If you re feeling fancy, a little crumbled queso fresco on the side is delightful.
Side Dishes
This quesadilla pairs wonderfully with classic Mexican sides like Spanish rice or black beans. When I m in a hurry, a simple side salad with a tangy vinaigrette is my go-to-it cuts through the richness nicely. For a fun twist, guacamole or pickled jalapeños bring extra freshness and a bit of acidity that complements the dish superbly.
Creative Ways to Present
For parties or when I want to impress, I slice the quesadilla into small wedges and serve them on a wooden board with a trio of dipping sauces-like chipotle mayo, salsa roja, and creamy avocado dip. It s such a hit and visually beautiful. You can also make mini chile relleno quesadilla bites using smaller tortillas, which are perfect for appetizers or snack time.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare in my house!), wrap them tightly in foil or plastic wrap and store in the fridge for up to 2 days. I like to keep them whole to prevent the cheese from drying out but if you re short on space, slices work too.
Freezing
I don t usually freeze quesadillas because the texture can get a bit soggy, but if you want to, make sure to freeze individual portions wrapped well in plastic wrap and foil. Thaw in the fridge overnight before reheating to help them keep their shape and flavor.
Reheating
The best way to reheat this Chile Relleno Quesadilla Recipe is in a skillet over medium-low heat, flipping once until heated through and crisp again. The microwave tends to make it soggy, so I avoid that unless I m in a real pinch.
FAQs
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Can I use other types of peppers instead of poblano in this Chile Relleno Quesadilla Recipe?
Absolutely! While poblano peppers provide a mild heat and smoky flavor, you can experiment with bell peppers for a milder taste or jalapeños if you want more spice. Just make sure to roast and peel them similarly for the best texture and flavor.
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What cheese works best for Chile Relleno Quesadilla Recipe?
Monterey Jack is my favorite because it melts beautifully and tastes creamy without overpowering the peppers. However, mozzarella, pepperjack, or a blend of these cheeses also work great depending on your flavor preference.
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How do I prevent my quesadilla from getting soggy?
Make sure to cook the quesadilla over medium heat and let it crisp nicely on both sides. Also, letting it rest for a minute after cooking helps the cheese set, reducing the chance of sogginess when cutting.
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Can I make this recipe vegan?
Yes, swap out the butter for olive oil and use your favorite vegan cheese that melts well. The roasted poblano peppers still bring amazing flavor without the dairy, making this a tasty vegan-friendly option.
Final Thoughts
This Chile Relleno Quesadilla Recipe is one of those dishes that feels like a little celebration every time you make it. I love recommending it to friends because it s so approachable, quick, and endlessly satisfying. Whether you re craving something comforting on a busy night or entertaining guests, this quesadilla always delivers that perfect balance of smoky, cheesy, and crisp. Give it a try-you might just find your new favorite way to enjoy chiles!
Print
Chile Relleno Quesadilla Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 quesadilla 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Chile Relleno Quesadilla is a delicious fusion of Mexican flavors with a crispy flour tortilla filled with melted Monterey Jack cheese and smoky roasted poblano peppers. The quesadilla is lightly browned in butter, seasoned with garlic powder, and optionally fresh cilantro, creating a perfect balance of savory and slightly spicy notes. Ideal for a quick lunch or snack, it can be served with sour cream or your favorite sauces.
Ingredients
For the Quesadilla
- 1/2 Tablespoon unsalted butter
- 1 large flour tortilla
- 3/4 cup Monterey Jack cheese, shredded (or mozzarella, or pepper jack; adjust amount 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 Peppers: Place the poblano peppers on the top shelf of the oven set to broil. Keep the oven door slightly open and roast the peppers turning them periodically until all sides are blackened and blistered, about a couple of minutes per side.
- Sweat and Peel the Peppers: Remove the roasted peppers and place them in a sealed bag or airtight container to sweat. When cool enough to handle, peel off the blistered skins, discard the skin, stems, and seeds. The peppers may tear—this is fine.
- Pre-cook Tortilla (if needed): If your tortillas are not already cooked, pre-cook them according to package instructions so they are ready to use.
- Heat Skillet and Melt Butter: Heat a large nonstick skillet over medium heat. Add the butter and allow it to melt completely.
- Assemble the Quesadilla: Place the flour tortilla flat into the skillet. Spread the shredded Monterey Jack cheese evenly over the tortilla. Layer the roasted poblano pepper slices across the cheese in a single even layer.
- Season: Sprinkle garlic powder evenly over the fillings. Add fresh chopped cilantro if using.
- Fold and Cook: Once the cheese starts melting, fold the tortilla in half using a spatula to create a half-moon shape. Cook for about 2 minutes until the underside is lightly browned, then carefully flip and cook the other side an additional 1-2 minutes until browned and cheese is fully melted.
- Rest and Serve: Remove the quesadilla from the skillet, place it on a cutting board, and let it rest for 1-2 minutes to allow the cheese to settle. Cut into triangles and serve with sour cream or your preferred sauces.
Notes
- Roasting the poblano peppers is key to developing their smoky flavor and making the skin easy to peel.
- Use Monterey Jack cheese for melty creamy texture, but mozzarella or pepper jack can be great substitutes.
- You can add fresh cilantro for a pop of herbal freshness, but it is optional.
- Resting the quesadilla before cutting helps prevent the cheese from oozing out excessively.
- Serve with sour cream, salsa, or guacamole for an enhanced taste experience.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 60 mg
