Extra Cheesy Chiles Rellenos Quesadillas
This is my version of a chile relleno but these cheesy chiles rellenos quesadillas are made with roasted poblanos stuffed with home shredded Oaxaca and Monterrey Jack, and then crisp flour tortillas with a touch of butter in a skillet.
These are simple but still has the smoky flavor of the peppers and all the melty cheese we all love in a quesadilla.
Why You’ll Love This Recipe
- All the flavors of classic chiles rellenos without the deep frying and extra steps
- Roasted poblano peppers (yum)
- Melty cheese and crisp flour tortillas make it an easy meal for any night
- Super Simple ingredients that are easy to find and keep in the fridge
Ingredients
Base
- Burrito-size flour tortillas – Big enough to fold over the stuffed peppers
- Butter – A light layer for crisping the tortilla on the skillet
Vegetables
- Poblano peppers – Roasted at 400°F until blistered, peeled, destemmed, deseeded, then sliced or kept in halves
Cheese
- Oaxaca – Stretchy and melty
- Monterey Jack – Smooth and creamy
- Both shredded at home and mixed together
Step by Step Instructions
Prep First
- Roast poblano peppers at 400°F for 25 minutes, flipping halfway, then peel, destem, deseed, and either slice or cut into halves for stuffing
- Shred Oaxaca and Monterey Jack cheese, then mix together
Instructions
Heat a skillet or griddle over medium heat. Lay a tortilla directly on the hot surface and spread a thin layer of butter on the top side. Flip the tortilla so the buttered side is against the skillet.
On one half of the tortilla, place either strips of roasted poblano or half a stuffed poblano. Add a generous handful of the cheese blend on top. Fold the tortilla over and press gently with a spatula.
Cook until the bottom is golden and the cheese begins to melt, then flip and cook the other side until the quesadilla is crisp and gooey inside.
Cut into triangles and serve hot, just like you would with traditional chiles rellenos.
Tips
Roast poblanos until the skin blisters and blackens for easy peeling and the best flavor
Use a mix of Oaxaca and Monterey Jack for stretch and creaminess
Keep the peppers in halves if you want the filling to feel like stuffed chiles, or slice them into strips for easier layering
Buttering the tortilla directly on the skillet keeps it crisp without being greasy
The Best Sauces To Serve with Cheesy Chiles Rellenos Quesadillas
- Adobo ranch is creamy with a little spice, perfect for dipping.
- Cilantro lime crema brings fresh herbs and tang that pair well with the melted cheese.
If You Like This, You’ll Love These Quesadillas
- Stuffed sweet corn poblano quesadillas with roasted poblanos, frozen corn, and melted cheese
- Pollo asado quesadillas rellenas with seasoned chicken and crisped tortillas
- Roasted chile relleno quesadilla with fajita veggies for another take on poblanos and cheese
If you make these cheesy chiles rellenos quesadillas, leave a comment. I love reading your comments and will try to get back to every single one.
Cheesy Chiles Rellenos Quesadillas
Ingredients
Equipment
Method
- Roast poblano peppers in the oven at 400°F for 25 minutes, flipping halfway. Let cool, then peel skins, remove stems and seeds, and either slice into strips or cut into halves for stuffing.
- Shred Oaxaca and Monterey Jack cheese. Mix together.
- Heat skillet or griddle over medium heat. Lay a tortilla directly on the hot surface and spread a thin layer of butter on the top side. Flip tortilla so buttered side is down.
- On one half of the tortilla, place roasted poblano strips or half a poblano pepper. Add ½ cup of the cheese mixture. Fold tortilla in half and press gently.
- Cook until bottom is golden and cheese begins to melt, about 2 to 3 minutes. Flip and cook the other side until golden brown and crisp. Repeat with remaining tortillas.
- Cut quesadillas into triangles and serve hot.
