Chile Relleno Quesadilla is inspired by the popular Mexican recipe! A fast and easy snack, appetizer, or dinner idea made with mild roasted poblano peppers and cheese.
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).
Preparation
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.
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.