Description
A delicious and cheesy twist on the classic Chile Relleno, this quesadilla is packed with flavor and perfect for any meal.
Ingredients
Scale
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 2–3 roasted poblano peppers, peeled and chopped
- 1 cup cooked chicken, shredded (optional)
- 1/2 cup diced onions
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Cooking oil for frying
Instructions
- Heat a skillet over medium heat and add a little cooking oil.
- In a bowl, mix the chopped poblano peppers, shredded chicken (if using), diced onions, garlic powder, salt, and pepper.
- Place one tortilla in the skillet and sprinkle half of the cheese on one half of the tortilla.
- Add a portion of the pepper mixture on top of the cheese, then sprinkle more cheese on top.
- Fold the tortilla over to cover the filling and cook until golden brown, about 3-4 minutes.
- Flip the quesadilla and cook the other side until golden and the cheese is melted.
- Remove from the skillet and repeat with the remaining tortillas and filling.
- Cut into wedges and serve hot.
Notes
- For a spicier version, use jalapeño peppers instead of poblano.
- Serve with salsa or guacamole for added flavor.
- Can be made vegetarian by omitting the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Chile Relleno, Quesadilla, Mexican food, cheese, poblano peppers