Chile Relleno Quesadilla Recipe

Spicy Chile Relleno Quesadilla Recipe: A Cheesy Delight

I just made these Chile Relleno Quesadillas, and my kitchen still smells amazing! The smoky poblano peppers mixed with gooey, melted cheese inside a crispy tortilla is just perfection. It’s such a simple yet incredibly flavorful dish to put together.

If you enjoy creative comfort foods like this, you should also explore our guide for the Mediterranean Chicken Meatballs Recipe. This quesadilla, however, is a new favorite of mine for a quick and satisfying meal.

Additional Tips for Making this Recipe Better

Having made this a few times, I’ve picked up some tricks that take it from great to absolutely unforgettable.

• Don’t Rush the Roast: I can’t stress this enough. Make sure the poblano skin is really blackened and blistered. This is where all that deep, smoky flavor comes from. A pale roast just won’t have the same impact.
• Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. I always grate a block of Oaxaca or mozzarella myself for the gooiest, most satisfying cheese pull.
• Press It Down: While the quesadilla is cooking, I like to gently press down on it with a spatula. This helps the tortillas make better contact with the pan for a crispier finish and ensures the filling melts evenly.
• Warm the Tortillas: Briefly warming the tortillas in the microwave or a dry pan for a few seconds makes them more pliable and less likely to crack when you’re assembling and folding.

Variations to Try

One of the best parts about this recipe is how easily you can adapt it. If you’re looking for new dinner recipes, this quesadilla is a great canvas for creativity.

• Add Protein: For a heartier meal, add cooked, shredded chicken, seasoned ground beef, or grilled steak to the filling.
• Make it Spicy: If you love heat, add a finely diced jalapeño or a pinch of cayenne pepper to the cheese mixture.
• Dairy-Free Option: Use your favorite dairy-free shredded cheese and cream cheese alternatives. Cook with olive oil instead of butter. The result is just as delicious.
• Flavor Boosters: Sautéed onions or corn can be added to the filling for extra texture and a touch of sweetness.

Equipment You Need

• Large Skillet: For cooking the quesadilla evenly to achieve a crispy exterior.
• Mixing Bowl: To combine the cheese filling ingredients.
• Tongs: Useful for turning the chiles while roasting them over an open flame or under a broiler.
• Knife or Pizza Cutter: For slicing the finished quesadilla into perfect, easy-to-serve wedges.

How to Serve Chile Relleno Quesadilla

Presentation can make this simple dish feel like a special occasion. Here are a few ways to serve it up.

• Serve hot, cut into wedges, and fanned out on a platter.
• Garnish with a sprinkle of fresh chopped cilantro and a dollop of sour cream or Mexican crema.
• Offer a variety of dips on the side, like guacamole, pico de gallo, or your favorite salsa.
• For a complete meal, pair it with a side of Spanish rice and black beans. It’s a satisfying combination that also works well after a dessert like our Churro Saltine Toffee Recipe.

Calories Count

Nutritional information is an estimate for one serving.

• Calories: 350
• Fat: 20g
• Saturated Fat: 9g
• Carbohydrates: 30g
• Protein: 12g
• Sodium: 650mg
• Sugar: 3g
• Fiber: 4g

How to Store

If you happen to have leftovers, here’s the best way to store them to enjoy later.
Refrigerating: Store leftover quesadilla wedges in an airtight container in the fridge for up to 3 days.
Freezing: Wrap individual wedges tightly in plastic wrap, then foil, and freeze for up to 2 months.
Reheating: For the best texture, reheat in a dry skillet over medium heat until warm and crispy again.

Why You’ll Love This Recipe

Here are a few reasons why this Chile Relleno Quesadilla will quickly become a household favorite.

• Packed with Flavor: It perfectly balances smoky, spicy, and cheesy flavors in one easy-to-eat package.
• Quick and Easy: It’s ready in under 30 minutes, making it a fantastic option for a weeknight dinner.
• Super Versatile: You can easily add protein or other veggies to customize it to your liking.
• Crowd-Pleaser: It’s a certified hit for lunch, dinner, or even as an appetizer for a party.

More Recipe Details

To get the most out of this recipe, keep a few things in mind. The type of tortilla you use can change the texture. Flour tortillas get soft on the inside and crispy on the outside, which is ideal.

Corn tortillas can also be used, but they are smaller and will result in a different texture. When you’re making the filling, be sure the cream cheese is at room temperature. This makes it much easier to mix with the shredded cheese and spices, ensuring you get a smooth, consistent filling without any lumps.

Finally, don’t be afraid to adjust the seasonings to your personal preference. A little more cumin or a dash of chili powder can make it your own signature dish.

Ben Carraoli

Chile Relleno Quesadilla Recipe

I just made these Chile Relleno Quesadillas, and my kitchen still smells amazing! The smoky poblano peppers mixed with gooey, melted cheese inside a crispy tortilla is just perfection. It’s such a simple yet incredibly flavorful dish to put together.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Dinner

Calories: 350

Ingredients Method

Ingredients

  

• 2 Poblano chiles – These provide the signature smoky flavor. Roasting them properly is key to unlocking their deep mild heat.
• 2 large flour tortillas – The bigger the better as they hold all the delicious filling without spilling.
• 1 ½ cups shredded Oaxaca or mozzarella cheese – Oaxaca cheese is the traditional choice as it melts beautifully but mozzarella is a great substitute. Grating your own cheese from a block will give you the best melt.
• 4 oz cream cheese – This adds a wonderful creamy texture and a slight tang that balances the richness.
• ½ teaspoon garlic powder – For a subtle savory depth of flavor.
• ½ teaspoon ground cumin – Adds a warm earthy note that complements the chiles.
• Salt and pepper – To taste to enhance all the other flavors.
• 1 tablespoon olive oil or butter – For pan-frying the quesadilla to a perfect golden-brown crisp.
• Fresh cilantro – Optional but a sprinkle adds a fresh, vibrant finish.
• Sour cream or salsa – For serving to add a cool or spicy contrast.

Method

 

1. First, place your poblano chiles directly over a gas flame or under your oven’s broiler. Turn them every few minutes until the skin is blackened and blistered all over. This charring is what creates that essential smoky flavor for the dish.
2. Once charred, transfer the hot chiles to a bowl and cover it tightly with plastic wrap. Let them steam for about 5-10 minutes. This process loosens the skin, making it much easier to peel away, revealing the tender pepper underneath.
3. After peeling the chiles, remove the stems and seeds, and slice the peppers into strips. In a separate bowl, combine the shredded Oaxaca or mozzarella cheese, cream cheese, garlic powder, cumin, salt, and pepper. Mix everything until it forms a creamy, cohesive filling.
4. Lay one large flour tortilla on a flat surface. Spread the cheese mixture evenly over the entire tortilla. Arrange the roasted poblano strips on top of the cheese, ensuring they are well-distributed so you get smoky pepper in every single bite.
5. Place another tortilla on top to close it. Heat olive oil or butter in a large skillet over medium heat. Carefully place the assembled quesadilla in the hot pan. Cook for 3-4 minutes on each side, until the tortilla is golden brown and crispy.
6. Remove the quesadilla from the skillet and let it rest for a minute. This allows the cheese to set slightly, making it easier to slice without the filling spilling out. Use a pizza cutter or a sharp knife to cut it into wedges and serve immediately.