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
Scale
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
