Some nights just call for melty cheese and bold flavor. This Chile Relleno Quesadilla was born on one of those evenings—when I had leftover roasted poblanos and a craving for something crisp, cheesy, and fast. The result? A comforting meal with smoky warmth and golden crunch in every bite.
Table of Contents
Why You’ll Love This Chile Relleno Quesadilla
If you love roasted peppers and gooey cheese, this one’s for you.
It’s a quick spin on classic chile relleno—without the batter or frying.
You can enjoy it as a snack, lunch, or even a no-fuss dinner.
With just a few ingredients, this quesadilla feels big on comfort and flavor.
Plus, it’s vegetarian-friendly and easy to adjust for your tastes.
Ingredients You’ll Need
Core Ingredients
- 1 large flour tortilla
- ¾ cup shredded Monterey Jack cheese (or use mozzarella, pepperjack)
- ½ roasted poblano pepper, peeled and seeded
- ½ tablespoon unsalted butter
- ⅙ teaspoon garlic powder
Optional Add-ins & Toppings
- ½ tablespoon chopped fresh cilantro
- Sour cream or creamy poblano lime sauce for dipping
- Add-ins like cooked onions, corn, or shredded chicken
Essential Equipment
To make this recipe, you’ll need:
- A skillet (nonstick or cast iron works great)
- A spatula
- Knife and cutting board
- Measuring spoons
- Broiler or gas flame for roasting
How to Make Chile Relleno Quesadillas (Step-by-Step)
Step 1 – Roast the Poblano
Roast the poblano under your broiler or directly over a gas flame.
Turn it often until the skin blisters and blackens on all sides.
Next, place it in a bowl and cover with a plate or lid.
Let it steam for about 10 minutes—this helps loosen the skin.
Then peel, seed, and slice it into strips.
Step 2 – Assemble the Quesadilla
Heat a skillet over medium heat. Add the butter and let it melt.
Place your tortilla in the pan, and sprinkle the cheese evenly over half.
Layer the roasted poblano slices on top.
Sprinkle with garlic powder and chopped cilantro (if using).
Step 3 – Toast and Serve
Once the cheese begins to melt, fold the tortilla in half.
Press gently with the spatula, then flip.
Toast each side for 1 to 2 minutes until golden and crisp.
Remove from the pan and let it rest briefly—this keeps it neat when slicing.
Cut into triangles and serve warm.
Pair it with sour cream, or drizzle on a creamy poblano enchilada sauce for extra flavor.
Tips for Success
- Roast your poblano fresh—this brings out its best smoky flavor.
- Don’t overstuff your quesadilla. Too much filling can make it soggy.
- Always preheat the pan. It’s the secret to that golden, crisp finish.
- Let it rest before cutting—just a minute or two makes a difference.
Easy Variations & Substitutions
Switch up the cheese: try pepperjack for a kick, cheddar for richness, or Oaxaca for that melty pull.
Want it spicier? Use a hotter chili or add a dash of your favorite hot sauce.
Need more protein? Add in shredded chicken, black beans, or chorizo.
You can even sneak in some sautéed corn or onions for extra texture.
More Such Recipes
If you enjoy this, you’ll also love these flavor-packed dishes:
Try this Cheesy Mexican casserole perfect for family dinners for a cozy night in.
These Flavor-packed Mexican street tacos with authentic seasoning are great for sharing.
And don’t miss the Mexican street corn casserole for a spicy-sweet side dish—a crowd favorite.
You can even pair this quesadilla with Roasted bell peppers with garlic and herbs for a full roasted-veggie spread.
Chile Relleno Quesadilla Recipe Card
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Chile Relleno Quesadilla: Quick, Delicious & Flavor-Packed
- Total Time: 20 minutes
- Yield: 1 quesadilla
- Diet: Vegetarian
Description
A quick and flavor-packed Chile Relleno Quesadilla made with roasted poblano peppers, melty cheese, and a crispy tortilla. Perfect for lunch, dinner, or a satisfying snack.
Ingredients
1 large flour tortilla
¾ cup Monterey Jack cheese, shredded (or mozzarella, pepperjack)
½ roasted poblano pepper, peeled and seeded
½ tablespoon unsalted butter
⅙ teaspoon garlic powder
½ tablespoon fresh cilantro, chopped (optional)
Instructions
1. Roast the poblano under a broiler or gas flame until charred on all sides.
2. Place it in a sealed bowl to steam, then peel off skin and remove seeds.
3. If using raw tortillas, pre-cook lightly before assembling.
4. Heat a skillet over medium heat and melt butter.
5. Place the tortilla in the pan and sprinkle cheese evenly.
6. Add poblano slices on top of cheese.
7. Sprinkle garlic powder and cilantro (if using).
8. Fold tortilla in half once cheese starts to melt.
9. Toast each side for 1–2 minutes until golden and crisp.
10. Let rest for 1–2 minutes before slicing into triangles.
11. Serve warm with sour cream or creamy poblano lime sauce.
Notes
Use Oaxaca or pepperjack cheese for different flavor.
Add hot sauce or jalapeños if you prefer more heat.
Can be paired with sour cream or enchilada sauce for dipping.
Store leftover roasted poblanos in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 472
- Sugar: 3g
- Sodium: 732mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg
Frequently Asked Questions
Can I roast poblanos in advance?
Yes, absolutely. Store them in the fridge in a sealed container for up to 3 days.
What’s the best cheese for meltiness?
Monterey Jack or Oaxaca cheese gives you the best melt and stretch.
Is this recipe spicy?
Poblanos are mild with a smoky flavor. If you want more heat, try adding hot sauce or jalapeños.
What does chile relleno contain?
Traditionally, it’s a roasted poblano stuffed with cheese or meat, battered and fried. This quesadilla uses the same flavors, minus the frying.
What is the name of the chili used for stuffing?
Poblano peppers are the go-to chili for chile relleno. They’re mild and full of flavor.
What’s in a quesadilla?
Typically, it’s a tortilla filled with cheese and other ingredients, then folded and toasted until crisp.
What’s the secret to a crispy quesadilla?
A hot pan, a little butter, and not overfilling. Letting it rest also helps keep it crisp.
What does chile relleno mean?
It means “stuffed chili” in Spanish—usually a pepper filled with cheese or meat.
What is chili supposed to contain?
In the U.S., chili often refers to a stew with meat, beans, and spices. In Mexican dishes like this one, it refers to the pepper itself.
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