Mexican food is one of my favorite things to make and also some of the most requested food that I get! This Chicken Chile Relleno Quesadilla is a great party food for doing something different. Whether as an appetizer, snack, or the main course, these quesadillas use the same great flavors of a chile relleno without a lot of the work!
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I absolutely love making chile rellenos but they require so much time and attention. All of that dredging and stuffing, and then trying to find a way to get those dang peppers to stay together with a few toothpicks. They are delicious but definitely require some TLC! This makes it so difficult because I just love a chile relleno but simply cannot or will not spend the time that it takes to make them sometimes. When I am craving the same flavors, something like a Chicken Chile Relleno Quesadilla is perfect! The quesadilla is packed with cheese, roasted poblano peppers, some vegetables, and chicken.
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. Press the top tortilla on and cover with a lid, plate, or another skillet. This creates a steam-like effect that will help melt the cheese. After 3-5 minutes, flip with a spatula and cook another few minutes.
The Chicken Chile Relleno Quesadilla has become a new favorite lately with our friends and it makes a great party food. You can change up the vegetables and meat inside to whatever you prefer.
- 1 Tablespoon butter
- 2 large flour tortillas
- 1 cup monterey jack cheese (more or less as preferred)
- 2 poblano peppers roasted and peeled
- 1/2 cup chicken shredded (or diced if preferred)
- 1/2 Tablespoon yellow onion, diced
- 1 Tablespoon corn
- 1/4 teaspoon ground cumin
- 1/2 Tablespoon fresh cilantro chopped (optional)
- 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. 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).
- 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.
- Add 1/2 cup of the monterey jack cheese spread out on the tortilla in the skillet.
- Lay slices of the roasted peppers across the entire tortilla in a single layer. Sprinkle the chicken, onion, corn, cumin, and cilantro on top. Add the remaining monterey jack cheese on top.
- Place the remaining tortilla on top of it all and press down lightly.
- Cover with a lid that at least reaches to the edge of the tortilla (another skillet, plate, pot lid, etc). This is to trap in the heat to help melt the cheese without overcooking the tortilla itself.
- Cook for approximately 3-4 minutes until the tortilla is lightly browned. Use a spatula to flip the quesadilla over. It should flip relatively easily as the melted cheese will hold things together and the toasted tortilla will be somewhat stiff and stay parallel to the skillet.
- Cover the quesadilla again. Cook on the second side approximately 2-3 minutes until that side is also lightly browned and the cheese is melted. If the tortilla is browning too quickly, turn the heat down. If it is not browning fast enough, you can remove the cover to let out the steam and turn the heat up slightly. Exact results will vary based on your stove and skillet.
- 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 sour cream or your sauces of choice.