Sizzling Chile Relleno Quesadilla Recipe That Wows Every Time

Sizzling chile relleno quesadillas bring a fiery fusion of Mexican culinary magic right to your kitchen.

Bold flavors dance between crispy tortilla layers, promising an extraordinary dining experience.

Roasted peppers mingle with melted cheese, creating a mouthwatering harmony of textures and tastes.

Authentic ingredients revolutionize this dish from ordinary to extraordinary, blending traditional techniques with modern comfort food charm.

Spicy, creamy, and utterly irresistible, these quesadillas elevate weeknight cooking into a celebration of robust southwestern flavors.

Crisp edges and gooey centers promise a delightful contrast that will make taste buds sing with excitement.

Gather your ingredients and get ready for a culinary adventure that combines classic techniques with contemporary flair.

Why Chile Relleno Quesadilla Brings That Spicy, Melty Goodness

• Ignite Spicy Flavor Explosion: Roasted poblano peppers deliver a smoky, bold kick that transforms ordinary quesadillas into a mouthwatering taste adventure with minimal effort.
• Master Quick Gourmet Cooking: This recipe turns complex chile relleno techniques into an easy, 10-minute meal that looks and tastes like restaurant-quality cuisine, perfect for busy home cooks wanting impressive results.
• Create Customizable Comfort Food: Flexible ingredients allow personal twists like adding extra herbs, switching cheeses, or experimenting with different sauces, making each quesadilla a unique culinary experience for families and individuals.
• Enjoy Crispy Cheesy Texture Delight: The perfectly golden-brown tortilla combined with melted cheese creates an irresistible crunch and gooey interior that satisfies comfort food cravings in every single bite.

Ingredients for a Flavorful Chile Relleno Quesadilla

Main Ingredients:

Tortilla and Cheese:- Flour Tortilla, Monterey Jack Cheese: Soft flour tortilla serves as the base, while cheese provides creamy melting texture and rich flavor; choose fresh, high-quality cheese for best results.

Pepper:- Poblano Pepper: Mild, slightly smoky pepper that adds authentic Mexican flavor and creates the signature chile relleno character; roasting enhances its natural sweetness.

Seasoning Ingredients:

Herbs and Spices:- Garlic Powder, Fresh Cilantro: Garlic powder adds depth and warmth to the dish, while cilantro offers a fresh, bright herbal note; cilantro is optional but recommended for authentic taste.

Cooking Ingredients:

Fat and Binding:- Unsalted Butter: Provides rich flavor and helps create a golden, crispy exterior for the quesadilla; using unsalted allows better control of the dish’s saltiness.

How to Make a Quesadilla Inspired by Chile Relleno

Step 1: Roast the Poblano Pepper

• Select a fresh poblano pepper
• Place pepper on top oven shelf under broiler
• Keep oven door slightly open
• Roast until skin turns black and blistered
• Rotate pepper to ensure even charring
• Remove from oven and transfer to sealed plastic bag
• Let pepper steam and cool for 5-10 minutes
• Gently peel off blackened skin
• Remove stem and seeds
• Slice pepper into thin strips

Step 2: Prepare Tortilla Station

• Gather corn or flour tortillas
• Check tortillas are room temperature
• Have cheese grater ready
• Select sharp cheddar or monterey jack cheese
• Shred cheese using grater
• Prepare additional optional ingredients
• Chop fresh cilantro
• Measure garlic powder

Step 3: Create Quesadilla Foundation

• Heat large nonstick skillet over medium flame
• Add butter to skillet
• Wait until butter melts completely
• Place tortilla in skillet
• Spread shredded cheese evenly across tortilla surface
• Arrange roasted pepper strips across cheese
• Sprinkle garlic powder
• Add chopped cilantro

Step 4: Cook Quesadilla

• Watch cheese begin to melt
• Fold tortilla in half using spatula
• Cook first side until golden brown
• Flip quesadilla
• Brown opposite side
• Ensure cheese is fully melted

Step 5: Serve and Enjoy

• Transfer quesadilla to cutting board
• Let rest 1-2 minutes
• Slice into triangular wedges
• Serve with sour cream
• Optional: Add salsa or hot sauce

Tips for Melty Cheese and Roasted Pepper Goodness

• Perfectly Roast Peppers: Broil poblanos directly under high heat, turning occasionally to achieve an even, charred exterior without burning the flesh.
• Sweat Peppers Smartly: Immediately seal roasted peppers in a tight container to help steam loosen the skin, making peeling effortless and preventing moisture loss.
• Cheese Melting Magic: Use medium-low heat to ensure cheese melts slowly and evenly without burning the tortilla, creating a gooey, luxurious texture.
• Layer Strategically: Distribute cheese and pepper slices uniformly across the tortilla to guarantee consistent flavor and prevent empty or overstuffed sections.
• Cool and Set Technique: Allow quesadilla to rest briefly after cooking, which helps cheese stabilize and prevents immediate filling spillage when cutting.

How to Store and Reheat a Chile Relleno Quesadilla

• Refrigerate: Wrap quesadillas tightly in aluminum foil or place in an airtight container. Store in the refrigerator for up to 3 days to maintain freshness.
• Reheat in Skillet: Warm the quesadilla over medium-low heat for 2-3 minutes per side. This method helps restore the crispy tortilla texture and melts the cheese evenly.
• Microwave Option: Place the quesadilla on a microwave-safe plate and heat for 30-45 seconds. Add a slightly damp paper towel on top to prevent the tortilla from becoming too dry.

What to Serve with a Chile Relleno Quesadilla

• Spice Up with Salsa Verde: Pair the chile relleno quesadilla with a zesty, homemade salsa verde to complement the rich, cheesy flavors. The tangy green sauce cuts through the richness and adds a bright, fresh element to each bite.
• Cool Down with Creamy Sidekick: Serve alongside a cool, refreshing Mexican crema or sour cream. These creamy accompaniments balance the heat from the poblano pepper and provide a smooth contrast to the crispy, golden-brown tortilla.
• Brew the Perfect Beverage Companion: Enjoy with a cold Mexican beer like Modelo Especial or a classic margarita. The crisp, light beer or citrusy cocktail helps cleanse the palate and enhances the quesadilla's bold, savory profile.
• Fresh Herb Garnish Boost: Sprinkle freshly chopped cilantro or green onions on top for an extra layer of flavor and a pop of color. These herbs add a bright, aromatic touch that elevates the entire dish.

Creative Spins on Chile Relleno Quesadillas

• Spicy Jalapeño Fusion: Replace poblano peppers with roasted jalapeños for an extra kick of heat, adding diced green chiles for more intense flavor.
• Veggie Power Quesadilla: Mix in sautéed bell peppers, onions, and corn with the cheese to create a robust vegetarian version packed with colorful vegetables.
• Protein-Packed Option: Add shredded chicken or ground beef seasoned with cumin and chili powder to transform the quesadilla into a heartier meal.
• Breakfast Style Remix: Incorporate scrambled eggs and crispy bacon bits inside the quesadilla for a morning-inspired Mexican breakfast treat.

Chile Relleno Quesadilla Recipe

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4.9 from 35 reviews

• Total Time: 15 minutes
• Yield: 1 1x

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Description

Spicy chile relleno quesadillas merge Mexican culinary traditions with cheesy comfort. Roasted poblano peppers and melted cheese create a mouthwatering fusion that delights palates with authentic southwestern flavors you’ll crave.

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Ingredients

Scale 1x2x3x

Main Protein and Pepper:

• ½ roasted and peeled poblano pepper
• ¾ cup shredded Monterey Jack cheese (or mozzarella, or pepper jack)

Tortilla and Butter:

• 1 large flour tortilla
• ½ tablespoon (7.5 ml) unsalted butter

Seasonings and Herbs:

• ⅙ teaspoon garlic powder
• ½ tablespoon (7.5 ml) fresh cilantro, chopped (optional)

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Instructions

1. Preheat the broiler and position the rack near the top of the oven, leaving the door slightly ajar for proper ventilation.
2. Carefully place the whole poblano pepper on a baking sheet, exposing it directly to the broiler’s intense heat.
3. Rotate the pepper periodically to ensure even charring, watching closely as the skin blisters and turns a deep, smoky black.
4. Transfer the roasted pepper to a sealed container or plastic bag, allowing it to steam and soften for easier skin removal.
5. Once cooled, gently peel away the charred skin, revealing the tender pepper underneath.
6. Carefully slice open the pepper, removing the stem and seeds with precision.
7. Cut the roasted poblano into thin, uniform strips that will distribute evenly in the quesadilla.
8. Warm a nonstick skillet over medium heat, creating an ideal cooking surface.
9. Melt butter in the skillet, creating a golden, fragrant base for the tortilla.
10. Lay the tortilla flat in the skillet, allowing it to make full contact with the buttered surface.
11. Generously sprinkle shredded cheese across the entire tortilla, ensuring complete coverage.
12. Artfully arrange the roasted poblano strips over the melting cheese.
13. Dust the surface with garlic powder and scatter fresh cilantro for an aromatic boost.
14. When the cheese begins to melt and become stretchy, carefully fold the tortilla in half.
15. Cook each side until golden brown and crispy, creating a beautiful, crunchy exterior.
16. Let the quesadilla rest briefly on a cutting board, allowing the cheese to set and flavors to meld.
17. Slice into triangular wedges and serve immediately with a dollop of cool sour cream or your preferred accompaniment.

Notes

• Transforming traditional chile relleno into a quick, cheesy quesadilla adventure perfect for busy weeknights.
• Roasting poblano peppers releases smoky flavors and creates a charred exterior that elevates the entire dish.
• Sweat the peppers in a sealed bag to easily remove blistered skin, ensuring tender, delicious pepper slices for maximum flavor impact.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 450
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 60 mg