This Chile Relleno Quesadilla is a fun and fast Mexican recipe. Perfect as a snack, lunch, appetizer, or even dinner, these quesadillas use the same great flavors of a chile relleno in a new way.
Why You Will Love This Recipe
Mexican food is one of my favorites, especially when it is centered around roasted peppers and fresh flavors.
Chile rellenos are one of my favorite things to make, but they can be tedious and time consuming. So I have been on a mission to find new ways to use the same great flavors of a chile relleno in faster and simpler recipes!
nd serve them up with your favorite sauces! This Creamy Roasted Poblano and Lime Enchilada Sauce that you see in the pictures here is my favorite! And it is the perfect compliment for the Vegetarian Chile Relleno Quesadilla without overpowering the simple flavors.
These are the ingredients you need to make this Poblano Quesadilla:
- Flour Tortilla
- Monterey Jack Cheese
- Poblano Pepper
- Garlic Powder
- Cilantro (optional)
This is the equipment you need to make the homemade quesadilla:
- Cutting Board
- Large Skillet
- Measuring Cups
Roast your peppers. Cut and seed them so they are ready to go.
We have a post dedicated with more tips and information on how to roast your own peppers if you would like more details.
If using raw/fresh tortillas, lightly cook them.
Heat a nonstick skillet.
Add butter and when melted, add the tortilla.
Spread the cheese across the torilla.
Then add the cut peppers across the cheese.
Add the garlic powder and cilantro if using.
When the cheese is melting, fold the tortilla in half.
Toast 1-2 minutes until lightly browned and then flip.
Cook the second side another 1-2 minutes and remove when light brown to rest on a cutting board.
Cut into pieces and serve with your favorite toppings!
Modifications and Substitutions
I also love poblanos because they have a mild heat so I can pile them up for a lot of roasted pepper flavor without making them too hot! Make a spicy quesadilla by using hotter peppers or adding hot sauce.
Any cheese that melts well can work here in place of the Monterey Jack. Options include Oaxaca, Pepperjack, cheddar, and even mozzarella.
You can also make a meat eater version with Chicken Chile Relleno Quesadillas. Add any vegetables or add ins that you like. I love to add some onion and corn, but keeping the focus on the roasted peppers. A
Roasted peppers are one of my favorite things to include in recipes. The roasting brings out an amazing flavor in a simple way.
You can roast any peppers you like, but poblanos (like in this Vegetarian Chile Relleno Quesadilla) are my favorite. Learn how to roast peppers here
Quesadillas are so fun and easy! What fun flavor combination do you want to see in a quesadilla next? Tell us in the comments below!
Chile Relleno Quesadilla
- Pre cook your tortillas if they are not cooked already.
- Make sure peppers are ready to go. 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. This will take only a couple minutes per side.
- 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 large 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 cheese spread out across the tortilla in the skillet.¾ cup monterey jack cheese
- Lay slices of the roasted peppers across the entire tortilla in a single layer.½ poblano pepper
- Sprinkle the garlic powder across the fillings. Add the cilantro if using.⅙ teaspoon garlic powder, 1/2 Tablespoon fresh cilantro
- When everything is on and the cheese is starting to melt, use a spatula to fold the tortilla in half.
- Cook for approximately 2 minutes until the tortilla is lightly browned. Flip and brown on the second side, another 1-2 minutes.
- 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.