This Chile Relleno Quesadilla Recipe is everything I crave in a comfort food: deeply roasted poblano peppers, gooey melty cheese, and a crispy tortilla that practically begs to be shared. Inspired by the beloved classic chile relleno, but simplified into a quick stovetop meal, this cheesy quesadilla captures all the smoky, savory flavors you love with far less fuss. It’s a genuine showstopper for lunch or dinner, with each bite delivering just the right balance of creamy, peppery, and cheesy goodness that has friends and family asking for seconds.
Ingredients You’ll Need
What I love most about this Chile Relleno Quesadilla Recipe is how a handful of fresh, straightforward ingredients come together to create truly restaurant-quality flavor. Each item in this line-up brings something essential to the table, whether it’s flavor, texture, or a pop of color—don’t skip a single one!
- Flour tortillas: The base that holds all the magic together, extra-large for sturdy folding and a crisp finish.
- Poblano peppers: Roasted until tender and smoky, these add unbeatable depth and a gentle heat.
- Oaxaca or Monterey Jack cheese: Choose your favorite for the ultimate melty stretch and rich flavor.
- Queso fresco: A crumbly finish that adds creaminess and balances the peppers’ earthiness.
- Eggs: Used in the classic chile relleno style to coat and cook the poblano strips, elevating their texture.
- Milk: Makes the egg coating lighter and fluffier, for pillowy bites throughout.
- Garlic powder: A sneaky boost of savory background flavor.
- Cumin: Adds warmth and a hint of smokiness that ties everything together.
- Butter or oil: Essential for crisping and building flavor as the quesadilla sears.
- Salt and pepper: Just right for seasoning every bite to perfection.
- Chopped cilantro and sour cream: Optional, but highly recommended for bright, creamy finishing touches.
How to Make Chile Relleno Quesadilla Recipe
Step 1: Roast and Prepare the Poblanos
Start by roasting your poblano peppers over an open flame or under the broiler until the skins are well charred and blistered—this unlocks their natural smokiness and softens their texture beautifully. Once roasted, place them in a covered bowl or sealed bag to steam for about 10 minutes. This step makes peeling a breeze! Peel off the blackened skin, remove the seeds, and slice the peppers into generous strips.
Step 2: Create the Egg Coating
Let’s get that classic chile relleno flavor in action. In a shallow dish, whisk together the eggs, milk, garlic powder, cumin, plus a pinch of salt and pepper. This egg mixture is what sets this Chile Relleno Quesadilla Recipe apart, giving the poblanos a delicate, golden coating reminiscent of traditional rellenos.
Step 3: Dip and Sauté the Peppers
Heat a bit of butter or oil in a skillet over medium heat. Dip each poblano strip in your seasoned egg mixture, then gently lay each strip into the skillet. Sauté for about one minute per side, just until the egg is set and the strips have a soft, flavorful coating. Set them aside for a moment while you prep your quesadilla. (Don’t worry if they look imperfect—once they’re snuggled between tortillas, they’ll be perfect!)
Step 4: Assemble the Quesadilla
Wipe out your skillet and bring it back to medium heat. Lay one tortilla on the skillet, sprinkle on half the shredded cheese, and artfully arrange those luscious poblano strips right on top. Follow with the remaining cheese and a scattering of queso fresco for that creamy, salty pop. Crown it all with your second tortilla, pressing gently to hold everything inside.
Step 5: Cook Until Golden and Melty
Let the bottom tortilla turn crisp and golden, about 2–3 minutes. Carefully flip (use a wide spatula for backup!) and toast the other side for another 2–3 minutes, or until both sides are golden brown and the cheese is oozing. Slide it onto a cutting board, let it sit for a minute, then slice into wedges and serve your sizzling Chile Relleno Quesadilla Recipe while it’s piping hot!
How to Serve Chile Relleno Quesadilla Recipe
Garnishes
When it comes to topping this quesadilla, I always reach for a mountain of fresh chopped cilantro and a generous dollop of sour cream—the brightness balances the roasted poblanos and cheese in the most delicious way. You can also sprinkle on more queso fresco, drizzle with hot sauce, or add a squeeze of lime for extra oomph. The finishing touches bring each bite to another level of crave-worthy.
Side Dishes
If you’re making a meal out of this Chile Relleno Quesadilla Recipe, keep it classic with sides like Mexican rice, refried beans, a fresh corn salad, or a bright pico de gallo. A simple avocado or guacamole is always a hit! I love how these sides enhance the flavors and offer a little something for everyone at the table.
Creative Ways to Present
For a party-ready spread, cut the quesadilla into triangles and arrange on a wooden board with bowls of salsa, crema, and crunchy pickled jalapeños. Or, go mini by making individual “quesadilla stacks” with small tortillas for bite-sized treats. Layer pieces with extra roasted chilies or beans for a build-your-own twist that gets everyone involved.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chile Relleno Quesadilla Recipe (which is rare in my house!), simply let the slices cool completely and store them in an airtight container in the fridge. They’ll keep well for up to two days and still taste fantastic when reheated.
Freezing
For longer storage, wrap individual quesadilla wedges tightly in plastic wrap and then place them in a freezer-safe bag. Freeze for up to one month. When you’re ready for a cheesy, peppery snack, they reheat beautifully without losing their texture or flavor.
Reheating
To bring your leftovers back to life, heat slices in a skillet over low-medium heat until the cheese is melty and the tortilla is crisp again. Alternatively, use a toaster oven for about 5–7 minutes at 350°F for a quick, flavorful bite. Microwaving works in a pinch, but the crust won’t be as crispy.
FAQs
Can I use a different type Main Course
Absolutely! Anaheim peppers are a great substitute, or you can experiment with bell peppers for a milder flavor. For a bit more heat, try hatch green chiles. The results are always delicious, though poblanos really make this Chile Relleno Quesadilla Recipe shine.
Is this Chile Relleno Quesadilla Recipe gluten-free?
As written, the recipe uses flour tortillas. To make it gluten-free, simply swap in your favorite gluten-free tortillas—corn tortillas will also work, just handle them gently, as they’re more delicate.
What’s the best cheese for a traditional flavor?
Oaxaca cheese is the traditional choice and melts beautifully, but Monterey Jack or mozzarella are great stand-ins for that same stretchy, creamy effect. Queso fresco on top adds a bit of salty tang that really completes the flavor profile.
How do I prevent my quesadilla from getting soggy?
Let the poblano strips cool and dry a little before assembling, and don’t overload your quesadilla with fillings. Cooking over medium heat with just a touch of butter or oil gets the tortilla crispy without any sogginess—just perfect for this Chile Relleno Quesadilla Recipe!
Can I add extra fillings?
Definitely! Refried beans or sautéed onions are fantastic, and if you like some heat, add thinly sliced jalapeños or a sprinkle of chili flakes. Feel free to get creative and truly make this Chile Relleno Quesadilla Recipe your own.
Final Thoughts
If you’re looking for a way to enjoy the classic flavors of a chile relleno with a fun, cheesy twist, this Chile Relleno Quesadilla Recipe is pure weeknight (or anytime) magic. I hope you’ll give it a try and make it a new favorite at your table—don’t be surprised if it disappears even faster than you expect!
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Chile Relleno Quesadilla Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Enjoy the fusion of flavors in this Chile Relleno Quesadilla recipe, where roasted poblano peppers, Mexican cheeses, and warm tortillas come together to create a satisfying meal.
Ingredients
Tortillas:
- 2 large flour tortillas
Filling:
- 2 poblano peppers (roasted, peeled, and seeded)
- 1 cup shredded Oaxaca or Monterey Jack cheese
- 1/4 cup crumbled queso fresco
Egg Mixture:
- 2 eggs (lightly beaten)
- 2 tablespoons milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
Additional:
- 1 tablespoon butter or oil (for cooking)
- Chopped cilantro and sour cream for serving (optional)
Instructions
- Roast the Poblano Peppers: Char the poblano peppers, then peel, seed, and slice into strips.
- Prepare Egg Mixture: Whisk eggs, milk, garlic powder, cumin, salt, and pepper in a bowl.
- Cook Poblano Strips: Dip poblano strips in the egg mixture and cook briefly in a skillet.
- Assemble Quesadilla: Layer cheese and cooked poblano strips between tortillas and cook until golden and cheese is melted.
- Serve: Slice and serve warm with cilantro and sour cream.
Notes
- Add refried beans or sautéed onions for extra flavor.
- For added heat, include jalapeño slices or chili flakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 430
- Sugar: 2g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 145mg
