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.

Chile Relleno Quesadilla: Quick, Delicious & Flavor-Packed

Name: Chile Relleno Quesadilla: Quick, Delicious & Flavor-Packed
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
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)

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

Scale

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)

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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