Mexican food is one of my favorite things to make and also some of the most requested food that I get! This Chicken Poblano Quesadilla is a great party food for doing something different.
Why You Will Love This Recipe
This Chicken Poblano Quesadilla is inspired by the popular Mexican recipe of chile rellenos.
Chicken is paired up with a mild roasted pepper and creamy cheese for tons of flavor inside a flour tortilla.
It takes just a few minutes to make these homemade quesadillas and they are perfect for a party appetizer or even lunch and dinner main course.
The Chicken Chile Relleno Quesadilla has become a new favorite lately with our friends and it makes a great party food.
These are the ingredients you need to make the chicken quesadilla:
- Poblano Pepper
- Monterey Jack Cheese
- Flour Tortilla
- Garlic Powder
There are a lot of variations and options for this recipe. Find some notes and ideas below in the Modifications and Substitutions section.
To make these quesadillas, you will need:
- Large Skillet
- Measuring Cups
- Cutting Board
To make the Chicken Chile Relleno Quesadilla, first roast the peppers and make sure all of your ingredients are ready.
Get a skillet heated over medium heat. When hot, add some butter, one tortilla, and start getting everything layered on!
I put cheese on the very bottom and very top so that it sticks to the tortillas and keeps everything together.
Layer up the fillings and when the cheese is melting, fold it in half.
Cook a couple minutes more per side to brown.
Cut and serve with your favorite toppings and condiments!
Modifications and Substitutions
You can change up the vegetables and meat inside to whatever you prefer. Some of my favorite things to add are onion, corn, cilantro, and tomatoes.
Leftover chicken and rotisserie chicken is perfect for this recipe!
Cheese – You can also use pepperjack, cheddar, or any combination or cheese that you like.
You can do it either way.
I find that it is easier to use one tortilla that you fold in half. When using two tortillas, it is more difficult to flip as fillings fall out.
You want to use a cheese that melts well.
I prefer to use Monterey Jack because it is creamy with subtle flavor.
Other cheese options includes cheddar, pepperjack, colby jack, and oaxaca. Mozzarella can also work.
I suggest using butter because it will help brown the tortilla plus add a little flavor.
Quesadillas are very versatile! You can add anything you like.
Chicken Poblano Quesadilla
- Pre cook your tortillas if they are not cooked already.
- Make sure your chicken and peppers are ready to go. Use any leftover chicken, or bake some, and shred.
- To Roast Peppers: Roast the peppers by placing them on the top shelf of the oven on the broil setting. Leave the oven door open just a crack. Roast on the heat until the peppers start to turn black and the skin is blistered. Rotate and repeat until all sides are roasted. Remove the peppers from the oven and place in a sealed bag or tupperware to sweat (this makes them easier to peel). When cool enough to handle, scrape off the blistered skins and discard. Remove the stem and seeds from the peppers (they may tear and break, this is fine).Cut the peppers into strips. Set aside.
- Heat a nonstick skillet over medium heat. Make sure all of your ingredients are ready to go as you will be building quickly in the skillet.
- When everything is diced and ready, put the butter into the skillet. As soon as the butter is melted, placed a tortilla in the skillet.½ Tablespoon unsalted butter, 1 large flour tortilla
- Add the monterey jack cheese spread out across the tortilla in the skillet.¾ cup shredded Monterey Jack cheese
- Spread the chicken across the cheese.½ cup chicken
- Lay slices of the roasted peppers across the entire tortilla in a single layer.½ poblano pepper
- Sprinkle a small amount of garlic powder across the fillings.garlic powder
- When the cheese is starting to melt, use a spatula to fold the tortilla in half.
- Cook for approximately 2 minutes per side until the tortilla is lightly browned.
- Remove the quesadilla and place on a cutting board to rest for 1-2 minutes. The resting will let the cheese start to settle so that it does not all leak out when cut.
- Cut the quesadilla into triangles and serve with condiments and toppings of choice (sour cream, guacamole, salsa, etc).