Description
A delicious twist on the classic quesadilla, featuring stuffed poblano peppers and melted cheese.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 4 flour tortillas
- 1 cup cooked chicken (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, then place them in a plastic bag to steam for 10 minutes.
- Peel the skin off the peppers, remove the seeds, and slice them open.
- In a skillet, heat olive oil and sauté the peppers for a few minutes.
- Place a tortilla in the skillet, add cheese, sautéed peppers, and chicken if using, then top with another tortilla.
- Cook until the bottom tortilla is golden brown, then flip and cook the other side.
- Repeat with remaining tortillas and filling.
- Slice into wedges and garnish with fresh cilantro before serving.
Notes
- For a vegetarian option, omit the chicken.
- Feel free to add other ingredients like beans or corn for extra flavor.
- Serve with salsa or guacamole for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- 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: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Chile Relleno Quesadilla, Mexican cuisine, vegetarian recipes