Description
Mexican chile relleno quesadilla blends traditional poblano peppers with melted cheese in a crispy tortilla. Spicy, cheesy layers create a mouthwatering fusion you’ll crave again and again.
Ingredients
Scale
- 1 large flour tortilla
- ¾ cup (180 ml) shredded Monterey Jack cheese (or mozzarella, or pepper jack)
- ½ roasted and peeled poblano pepper
- ½ tbsp (7.5 ml) unsalted butter
- ⅙ tsp garlic powder
- ½ tbsp (7.5 ml) fresh cilantro, chopped (optional)
Instructions
- Roasting Poblano: Position the oven rack near the top and preheat the broiler, leaving the door slightly ajar. Place the whole poblano pepper on a baking sheet, rotating periodically to achieve uniform charring until the skin blisters and turns deep black.
- Pepper Preparation: Transfer the roasted pepper to a sealed container to steam, then carefully peel away the charred skin. Remove the stem and seeds, slicing the pepper into thin, uniform strips.
- Quesadilla Assembly: Heat a nonstick skillet over medium heat, melting butter to create a golden cooking surface. Place the tortilla flat, ensuring full contact with the buttered pan. Generously layer shredded cheese across the entire tortilla.
- Flavor Layering: Distribute roasted poblano strips over the melting cheese. Sprinkle garlic powder and fresh cilantro for an aromatic enhancement.
- Cooking and Finishing: When the cheese becomes stretchy, fold the tortilla in half. Cook each side until achieving a golden, crispy exterior. Rest briefly on a cutting board to allow cheese to set, then slice into triangular wedges. Serve immediately with sour cream or preferred accompaniment.
Notes
- Pepper Roasting Technique: Broil poblano directly under high heat, rotating periodically to achieve uniform charring without burning.
- Steam Softening Trick: Immediately seal roasted pepper in container to help skin separate easily and retain moisture.
- Cheese Melting Secret: Use medium heat and ensure complete cheese coverage for perfect stretchy, gooey texture.
- Crispy Exterior Hack: Allow butter to create golden base and cook quesadilla until edges turn crunchy and deep golden brown.
- Prep Time: 10 minutes
- Cook Time: 5-6 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 420
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 60 mg