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Chile Relleno Quesadilla: A Flavorful Fusion of Mexican Cuisine

Chile Relleno Quesadilla
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Chile Relleno Quesadilla is a delicious fusion of two beloved Mexican dishes: chile relleno and quesadilla. This recipe is quick, easy, and perfect for a snack, appetizer, or even a light dinner. It features roasted poblano peppers, melted cheese, and a hint of garlic, all wrapped in a crispy tortilla. Vegetarian-friendly and ready in just 20 minutes, this dish is sure to become a favorite!

Ingredients

Scale
  • ½ tablespoon unsalted butter
  • 1 large flour tortilla
  • ¾ cup shredded Monterey Jack cheese (or mozzarella, pepper jack)
  • ½ poblano pepper, roasted and peeled
  • ⅙ teaspoon garlic powder
  • ½ tablespoon fresh cilantro, chopped (optional)

Instructions

Preparation:

  1. Roast the Poblano Pepper:
    • Place the poblano pepper on the top shelf of the oven under the broiler. Leave the oven door slightly open.
    • Broil until the skin is blistered and blackened, rotating every couple of minutes to roast all sides.
    • Remove the pepper and place it in a sealed bag or container to sweat for 5-10 minutes. This makes peeling easier.
    • Once cooled, peel off the skin, remove the stem and seeds, and slice the pepper into strips.
  2. Prep Ingredients:
    • Shred the cheese, chop the cilantro (if using), and measure out the garlic powder.

Cooking:

  1. Heat a large nonstick skillet over medium heat.
  2. Add the butter to the skillet. Once melted, place the tortilla in the skillet.
  3. Sprinkle the shredded cheese evenly over the tortilla.
  4. Arrange the roasted poblano strips in a single layer on top of the cheese.
  5. Sprinkle with garlic powder and optional cilantro.
  6. Once the cheese starts to melt, use a spatula to fold the tortilla in half.
  7. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy.

Serving:

  1. Remove the quesadilla from the skillet and let it rest for 1-2 minutes on a cutting board. This helps the cheese set.
  2. Slice into triangles and serve with your favorite dips or sauces.

Notes

  1. Roasting Peppers: Roast the poblano peppers until the skin is blistered and blackened. This enhances their flavor and makes them easier to peel.
  2. Cheese Choices: Monterey Jack, mozzarella, or pepper jack cheese work well. Use more or less cheese depending on your preference.
  3. Customization: Add other veggies like sautéed onions, bell peppers, or corn for extra flavor and texture.
  4. Serving Suggestions: Serve with sour cream, guacamole, or a drizzle of creamy poblano sauce for an extra kick.

Nutrition

Find it online: https://recipes.gernarb.com/chile-relleno-quesadilla-a-flavorful-fusion-of-mexican-cuisine/