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
Units
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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
