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