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Chile Relleno Quesadilla Recipe

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Chile Relleno Quesadilla Recipe

Introduction

Chile Relleno Quesadilla is a delightful fusion of two classic Mexican dishes: the beloved Chile Relleno and the ever-popular quesadilla. This recipe combines the rich, cheesy goodness of Chile Relleno with the crispy, comforting elements of a quesadilla, creating a mouthwatering meal that’s perfect for any occasion.

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Ingredients

For the Chile Relleno:

  • 4 large Poblano peppers
  • 1 cup shredded Oaxaca cheese (or mozzarella as a substitute)
  • 1 cup shredded Monterey Jack cheese
  • 4 large eggs, separated
  • 1 cup all-purpose flour
  • Salt and pepper to taste
  • Vegetable oil for frying

For the Quesadilla:

  • 8 large flour tortillas
  • 2 cups shredded cheese blend (cheddar, Monterey Jack, or your favorite mix)
  • 1 cup cooked and shredded chicken (optional)
  • 1 cup refried beans (optional)
  • 1/2 cup diced onions
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, thinly sliced (optional)
  • Sour cream, salsa, and guacamole for serving

Instructions

Preparing the Chile Relleno:

  1. Roasting the Peppers:
    • Preheat your broiler or grill to high.
    • Place the Poblano peppers on a baking sheet or directly on the grill grates.
    • Roast the peppers, turning occasionally, until the skins are charred and blistered, about 10 minutes.
    • Transfer the peppers to a bowl and cover with plastic wrap or a damp kitchen towel to steam for 10 minutes. This will make it easier to peel the skins.
  2. Peeling and Stuffing:
    • Once the peppers are cool enough to handle, peel off the charred skins. Be careful not to tear the flesh.
    • Make a small slit down the length of each pepper and remove the seeds.
    • Stuff each pepper with a mix of Oaxaca and Monterey Jack cheese. Set aside.
  3. Battering and Frying:
    • In a medium bowl, beat the egg whites until stiff peaks form.
    • In another bowl, lightly beat the egg yolks, then fold them into the egg whites gently.
    • Season the flour with salt and pepper and spread it on a plate.
    • Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until shimmering.
    • Dredge each stuffed pepper in the seasoned flour, then dip into the egg batter, ensuring it’s well-coated.
    • Fry the peppers in batches until golden brown and crispy on all sides, about 3-4 minutes per side. Drain on paper towels and set aside.

Assembling the Quesadilla:

  1. Prepping the Tortillas:
    • Heat a large skillet or griddle over medium heat.
    • Place one tortilla on the skillet and sprinkle a generous amount of the shredded cheese blend over half of the tortilla.
    • If using, add a layer of refried beans, shredded chicken, diced onions, chopped cilantro, and jalapeño slices on top of the cheese.
  2. Adding the Chile Relleno:
    • Cut each fried Chile Relleno in half lengthwise.
    • Place one half of the Chile Relleno on top of the filling on the tortilla.
    • Sprinkle a bit more cheese on top of the Chile Relleno for extra gooeyness.
  3. Cooking the Quesadilla:
    • Fold the tortilla over to cover the filling and press down gently.
    • Cook until the bottom is golden brown and crispy, about 2-3 minutes.
    • Carefully flip the quesadilla and cook until the other side is golden brown and the cheese is fully melted.
  4. Serving:
    • Repeat the process with the remaining tortillas and filling.
    • Cut the quesadillas into wedges and serve hot with sour cream, salsa, and guacamole on the side.

Tips and Variations

  1. Cheese Variations:
    • Experiment with different cheese combinations like a mix of cheddar and pepper jack for a spicier kick.
  2. Protein Additions:
    • Add cooked ground beef, chorizo, or even shrimp to the quesadilla filling for a heartier meal.
  3. Vegetarian Options:
    • Skip the meat and add sautéed mushrooms, spinach, or zucchini for a delicious vegetarian version.
  4. Tortilla Options:
    • While flour tortillas are traditional, you can use corn tortillas for a gluten-free option.
  5. Make-Ahead:
    • The Chile Relleno can be made ahead of time and stored in the refrigerator. Reheat them slightly before adding to the quesadilla.

Conclusion

The Chile Relleno Quesadilla is a creative and delicious way to enjoy two beloved Mexican dishes in one bite. With its crispy tortilla exterior and the rich, cheesy, peppery filling, this dish is sure to become a favorite. Whether you’re cooking for a family dinner or a festive gathering, this recipe is a crowd-pleaser that’s both fun to make and delightful to eat. Enjoy your culinary adventure with this flavorful fusion!

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Source: threeolivesbranch.com

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Yield: 1

Chile Relleno Quesadilla Recipe

Chile Relleno Quesadilla Recipe

Chile Relleno Quesadilla is a delightful fusion of two classic Mexican dishes: the beloved Chile Relleno and the ever-popular quesadilla. This recipe combines the rich, cheesy goodness of Chile Relleno with the crispy, comforting elements of a quesadilla, creating a mouthwatering meal that's perfect for any occasion.

Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • ½ Tablespoon unsalted butter
  • 1 large flour tortilla
  • ¾ cup monterey jack cheese shredded (or mozzarella, or pepperjack) (more or less as preferred)
  • ½ poblano pepper roasted and peeled
  • ⅙ teaspoon garlic powder
  • 1/2 Tablespoon fresh cilantro chopped (optional)

Instructions

    Preparation

  • Pre cook your tortillas if they are not cooked already.
  • Make sure peppers are ready to go. Roast the peppers by placing them on the top shelf of the oven on the broil setting. Leave the oven door open just a crack. Roast on the heat until the peppers start to turn black and the skin is blistered. Rotate and repeat until all sides are roasted. This will take only a couple minutes per side.
  • Remove the peppers from the oven and place in a sealed bag or tupperware to sweat (this makes them easier to peel). When cool enough to handle, scrape off the blistered skins and discard. Remove the stem and seeds from the peppers (they may tear and break, this is fine).

Preparation

  • Heat a large nonstick skillet over medium heat. Make sure all of your ingredients are ready to go as you will be building quickly in the skillet.
  • When everything is diced and ready, put the butter into the skillet. As soon as the butter is melted, placed a tortilla in the skillet.
    ½ Tablespoon unsalted butter,1 large flour tortilla
  • Add the cheese spread out across the tortilla in the skillet.
    ¾ cup monterey jack cheese
  • Lay slices of the roasted peppers across the entire tortilla in a single layer.
    ½ poblano pepper
  • Sprinkle the garlic powder across the fillings. Add the cilantro if using.
    ⅙ teaspoon garlic powder,1/2 Tablespoon fresh cilantro
  • When everything is on and the cheese is starting to melt, use a spatula to fold the tortilla in half.
  • Cook for approximately 2 minutes until the tortilla is lightly browned. Flip and brown on the second side, another 1-2 minutes.
  • Remove the quesadilla and place on a cutting board to rest for 1-2 minutes. The resting will let the cheese start to settle so that it does not all leak out when cut.
  • Cut the quesadilla into triangles and serve with sour cream or your sauces of choice.

Notes

Use any vegetables you wish in these quesadillas!

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