Description
A delicious and cheesy quesadilla filled with roasted poblano peppers, offering a burst of flavor in every bite.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded cheese (such as Monterey Jack or Oaxaca)
- 4 large flour tortillas
- 1 cup cooked chicken, shredded (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the poblano peppers until the skin is charred, about 15-20 minutes.
- Remove the peppers from the oven, place them in a plastic bag to steam for 10 minutes, then peel off the skin.
- Slice the peppers open, remove the seeds, and season with salt and pepper.
- Heat olive oil in a skillet over medium heat.
- Place one tortilla in the skillet, add a layer of cheese, followed by the roasted peppers and chicken (if using), then top with more cheese and another tortilla.
- Cook until the bottom tortilla is golden brown, then carefully flip and cook the other side until golden and the cheese is melted.
- Repeat with remaining tortillas and filling.
- Slice into wedges and garnish with fresh cilantro before serving.
Notes
- For a spicier version, leave some seeds in the poblano peppers.
- Serve with salsa or guacamole for added flavor.
- Can be made vegetarian by omitting the chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling and Skillet Cooking
- 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 Quesadilla, Poblano Peppers, Cheese Quesadilla