What is a chile relleno quesadilla made of?

A chile relleno quesadilla includes roasted poblano peppers, melted cheese, and flour tortillas. Some versions also add refried beans, chicken, or onions for extra flavor. It's a simplified version of a traditional chile relleno, cooked in a skillet for a crispy, cheesy finish.

How do I roast poblano peppers for quesadillas?

Roast poblano peppers directly over a gas flame, under the broiler, or on a grill until the skin blackens and blisters. Then, place them in a bowl covered with plastic wrap to steam for about 10 minutes. Peel the skin, remove seeds, and slice before adding to your quesadilla.

Can I make chile relleno quesadillas ahead of time?

Yes, you can roast the poblanos and prep all the fillings in advance. Assemble the quesadillas just before cooking to keep them crisp. You can also freeze ungrilled quesadillas between parchment paper and cook them straight from the freezer.

What pairs well with chile relleno quesadillas?

Serve them with sides like Mexican rice, pinto beans, or a fresh salad. Toppings like salsa, sour cream, or guacamole enhance the flavor. For a full meal, try pairing with dishes like chicken and peaches or a simple dense bean salad .

Chile Relleno Quesadilla Recipe | 1 Easy, Cheesy Favorite 2025

Name: Chile Relleno Quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 2 poblano peppers, roasted and peeled; 1 cup shredded Oaxaca or Monterey Jack cheese; 4 medium flour tortillas (or corn for gluten-free); 1 tablespoon olive oil or butter for toasting; Optional fillings: refried beans, sautéed onions, shredded chicken, corn; Optional toppings: salsa, guacamole, sour cream

Description

A bold, cheesy comfort food twist that brings together roasted poblano peppers and gooey cheese inside a crisp, golden quesadilla—ready in under 30 minutes.

Ingredients

2 poblano peppers, roasted and peeled
1 cup shredded Oaxaca or Monterey Jack cheese
4 medium flour tortillas (or corn for gluten-free)
1 tablespoon olive oil or butter for toasting
Optional fillings: refried beans, sautéed onions, shredded chicken, corn
Optional toppings: salsa, guacamole, sour cream

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Instructions

Roast the poblano peppers until the skin is blackened and blistered. Steam in a covered bowl, then peel, deseed, and slice.
Heat a skillet over medium heat. Add a tortilla and sprinkle with half the cheese.
Layer with poblano strips and any optional fillings, then top with the remaining cheese and second tortilla.
Toast for 2–3 minutes until golden, then flip carefully and cook another 2–3 minutes.
Let rest for 1 minute before slicing. Serve hot with your choice of toppings.

Notes

Roast and prep peppers ahead to save time. Keep quesadillas warm in a 200°F oven if making multiple batches.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Skillet
Cuisine: Mexican-Inspired