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Poblano Cheese Quesadilla

Featured in: Vegetarian Meals That Satisfy Everyone

Poblano Cheese Quesadillas offer a perfect balance of smoky heat and creamy cheese in a crispy package that comes together in minutes. The star of this simple yet flavorful dish is the roasted poblano pepper, which brings a mild, earthy heat and distinctive smoky flavor that elevates this quesadilla beyond the ordinary. When paired with melty Monterey Jack cheese, the combination creates a delicious contrast of textures and flavors. The process of roasting the peppers until blistered and then peeling away the skin is a crucial step that develops their complex flavor profile. A touch of garlic powder adds depth, while optional fresh cilantro brings brightness. The whole creation is enclosed in a flour tortilla that's cooked to golden, crispy perfection in butter. After a brief rest to allow the cheese to set, these quesadillas are ready to be served with cooling sour cream or other complementary sauces for a satisfying meal that works as a quick lunch, appetizer, or light dinner.
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marry from tastelikemagic.com
Updated on Tue, 18 Mar 2025 01:00:23 GMT
A stack of three quesadillas with peppers and cheese. Pin it
A stack of three quesadillas with peppers and cheese. | tastelikemagic.com

This Chile Relleno Quesadilla transforms the classic Mexican stuffed pepper dish into a quick, accessible format that delivers all the same incredible flavors. The combination of smoky, slightly spicy roasted poblanos and gooey melted cheese creates that perfect balance between comfort food and culinary adventure. Each bite offers the satisfying crunch of the golden tortilla giving way to the velvety cheese and tender peppers inside – a textural journey that makes this simple dish so irresistible.

I first made these quesadillas after returning from a trip to New Mexico, where I fell in love with chile rellenos but felt intimidated by the traditional preparation. My first attempt at this simplified version was for an impromptu dinner with my neighbor, who's actually from Mexico City. I was nervous serving her such an Americanized take on a classic, but she ended up asking for the recipe! She said it reminded her of quick meals her mother would make when they didn't have time for the full traditional version. That endorsement convinced me this shortcut was worth sharing.

Essential Ingredients

  • Flour Tortillas (4 Large): Provide a soft yet sturdy base for holding the cheesy filling.
  • Monterey Jack Cheese (2 Cups, Shredded): Melts smoothly, creating a creamy and mild flavor.
  • Poblano Peppers (2, Roasted, Peeled, and Sliced): Add a smoky, mildly spicy depth.
  • Garlic Powder (½ tsp): Enhances the flavor with a subtle savory touch.
  • Fresh Cilantro (2 tbsp, Chopped, Optional): Brings a fresh, herbaceous contrast.
  • Butter (2 tbsp): Ensures a crispy, golden-brown exterior when cooking.

Step-by-Step Instructions

Roast the Peppers:
Broil poblanos until charred, then steam, peel, and slice.
Prepare the Skillet:
Heat a pan with butter over medium heat.
Assemble the Quesadilla:
Layer tortilla, cheese, poblanos, garlic powder, and more cheese.
Cook to Golden Perfection:
Fold, cook until golden, then flip and repeat.
Rest and Serve:
Cool briefly, slice, and serve with salsa or sour cream.
A plate of food with a green topping. Pin it
A plate of food with a green topping. | tastelikemagic.com
A plate of food with a pepper on it. Pin it
A plate of food with a pepper on it. | tastelikemagic.com

Variations

While the simple version described here captures the essence of chile rellenos beautifully, I occasionally elaborate on the basic recipe for special occasions. Sometimes I'll add a thin layer of refried beans before the cheese, creating a more substantial meal. For Sunday brunch, I've been known to include scrambled eggs and a sprinkle of chorizo in the filling. During summer, when corn is at its peak, I often add some fresh kernels for sweet pops of flavor and texture. The foundation remains the same, but these small additions keep the concept fresh and exciting through changing seasons and occasions.

Frequently Asked Questions

→ Can I use a different type of cheese for these quesadillas?
Absolutely! While Monterey Jack provides great meltability and a mild flavor that complements the poblanos, you can substitute with mozzarella for a milder option or pepper jack for extra heat. Cheddar or a Mexican cheese blend also works well.
→ What's the easiest way to roast poblano peppers?
The broiler method described in the recipe is quick and effective. Alternatively, you can roast poblanos directly over a gas flame on your stovetop using tongs to rotate until all sides are charred, or grill them outdoors for additional smoky flavor.
→ How spicy are poblano peppers?
Poblanos are generally mild to medium on the heat scale, significantly less spicy than jalapeños. However, their heat can vary, with some being barely spicy and others having a noticeable kick. Removing the seeds and membranes further reduces any heat.
→ What can I serve with these quesadillas?
These quesadillas pair beautifully with guacamole, pico de gallo, sour cream, or salsa. For a more substantial meal, serve alongside Mexican rice, refried beans, or a simple green salad with a lime vinaigrette.
→ Can I make these quesadillas ahead of time?
While quesadillas are best enjoyed fresh and crispy, you can roast the poblanos and prep other ingredients ahead of time. For a quick meal, assemble and cook the quesadillas just before serving. If needed, you can reheat cooked quesadillas in a dry skillet to crisp them up again.

Poblano Cheese Quesadilla

This Poblano Cheese Quesadilla combines roasted poblano peppers with melty Monterey Jack cheese in a crispy flour tortilla for a quick and satisfying vegetarian meal.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Marry

Category: Meatless Dishes

Difficulty: Intermediate

Cuisine: Mexican

Yield: 1 Servings (1 quesadilla)

Dietary: Vegetarian

Ingredients

→ For the Quesadilla

01 1 large flour tortilla
02 ¾ cup Monterey Jack cheese, shredded (or substitute mozzarella or pepper jack)
03 ½ poblano pepper, roasted, peeled and sliced
04 ⅙ teaspoon garlic powder
05 ½ tablespoon fresh cilantro, chopped (optional)
06 ½ tablespoon unsalted butter

→ Optional Toppings

07 Sour cream
08 Salsa or hot sauce
09 Diced avocado
10 Lime wedges

Instructions

Step 01

Let's start with the star of the show - that gorgeous poblano pepper! Turn your oven to broil and position a rack near the top. Place your whole poblano pepper on a baking sheet and pop it under the broiler, leaving the door cracked just a bit. We're looking for the skin to blister and blacken - this usually takes just 2-3 minutes per side, so keep a close eye on it! Use tongs to rotate the pepper a few times until it's blistered all over. This roasting brings out the pepper's natural sweetness and adds a lovely smoky flavor.

Step 02

Once your poblano is nicely blistered all over, carefully remove it from the oven (it's hot!) and immediately place it in a paper bag or a sealed container. This traps the steam and helps loosen that charred skin, making it much easier to peel. Let it hang out in there for about 5-10 minutes while it cools down enough to handle. Then, using your fingers or the back of a knife, gently scrape away all that blackened skin and discard it. Remove the stem and seeds too. Don't worry if your pepper tears a bit during this process - we're going to slice it anyway!

Step 03

Now that your poblano is ready, slice it into strips and set aside. Make sure your cheese is shredded and ready to go, and your cilantro is chopped if you're using it. This quesadilla comes together really quickly once you start cooking, so having everything prepped and within arm's reach is key to success! If your tortillas are uncooked, go ahead and cook them according to the package directions before proceeding.

Step 04

Heat a large non-stick skillet over medium heat. Add your butter and let it melt, swirling it around to coat the pan. As soon as it's melted, lay your flour tortilla flat in the skillet. Now it's time to work quickly! Sprinkle the shredded cheese evenly across the entire tortilla, making sure to get all the way to the edges - that crispy cheese that hangs over a bit is the best part!

Step 05

While the cheese is just starting to melt, arrange those roasted poblano strips all over the tortilla. You want good pepper coverage in every bite! Sprinkle the garlic powder evenly across everything, then scatter the chopped cilantro on top if you're using it. The cilantro adds a fresh, bright note that balances the rich cheese and smoky pepper beautifully.

Step 06

Once your cheese is starting to get melty and everything's in place, use a spatula to carefully fold the tortilla in half, creating a half-moon shape. Press down gently with your spatula to help seal it. Let it cook for about 2 minutes until the bottom side is golden brown and crispy. Then, with a confident flip of your spatula, turn it over and cook the other side for another 1-2 minutes until it's equally golden and crispy, and the cheese inside is completely melted.

Step 07

Transfer your beautiful quesadilla to a cutting board and resist the urge to dig in immediately! Letting it rest for 1-2 minutes allows the cheese to set slightly so it doesn't all ooze out when you cut it. After the brief rest, use a sharp knife or pizza cutter to slice it into triangles. Serve it up hot with your favorite toppings - a dollop of sour cream, some salsa, or maybe a squeeze of lime juice. Each bite gives you that perfect combination of crispy tortilla, gooey cheese, and smoky poblano flavor!

Notes

  1. This simple but flavorful quesadilla combines the smoky depth of roasted poblano peppers with melty cheese for a quick meal or satisfying snack.
  2. Poblano peppers are generally mild with just a hint of heat, but occasionally you might get a spicier one - it's part of their charm!
  3. Feel free to customize your quesadilla with other vegetables like roasted corn, sautéed mushrooms, or caramelized onions.
  4. If you're short on time, you can substitute canned roasted poblano or green chile peppers, though the flavor won't be quite as fresh and smoky.

Tools You'll Need

  • Large non-stick skillet
  • Baking sheet (for roasting peppers)
  • Tongs
  • Paper bag or sealed container (for steaming peppers)
  • Spatula
  • Cutting board and knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour tortilla - substitute corn tortilla for gluten-free version)
  • Contains dairy (cheese and butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 472
  • Total Fat: 34 g
  • Total Carbohydrate: 19 g
  • Protein: 24 g