Roasted Chile Relleno Quesadilla (with Fajita Veggies)
Roasted chile relleno quesadilla with fajita veggies is so easy and one of those meals perfect for breakfast, lunch and dinner.
It's loaded with roasted poblano, sautéed peppers and onions, and melted cheese, all folded into a crispy skillet flour tortilla (my fave Vista Hermosa tortillas). I usually make this when I want a crispy, cheesy a homemade restaurant style dinner.
Why You’ll Love This Recipe
- You only need one skillet
- Perfect if you love vegetarian recipes
- Crisp tortillas and melty cheese kids love
Ingredients You’ll Need
- Poblano peppers – Roast whole, peel and slice after. If sautéing, deseed, slice raw first.
- Red bell pepper – If roasting, roast whole. If sautéing, deseed, slice raw first.
- Red onion – Slice for fajitas, caramelize.
- Fresh garlic – Grated into the skillet with the onions.
- Oaxaca cheese – Melts best. Monterey Jack is a backup.
- Flour tortillas – Burrito size.
- Butter – For crisping tortillas.
- Olive oil – To sauté veggies.
- Salt – For seasoning everything.
How to Make It
Roast the peppers in the oven
Roast the poblano and red bell pepper whole at 400°F for 25 minutes. Flip halfway. Cover to steam after roasting. Peel skins, remove seeds, and slice. Separately, caramelize the sliced red onion in olive oil over low heat, about 15–20 minutes. Add the sliced peppers, grated garlic, and salt. Cook a few more minutes until everything’s soft.
Or saute in skillet
Slice the raw red bell pepper, poblano, and onion. Heat olive oil in a pan over medium. Sauté until softened and starting to brown. Add garlic and salt, cook another 1–2 minutes.
Cook until medium golden (and crispy)
In a skillet, melt a little butter over low to medium heat. Place the flour tortilla in the skillet then add a layer of shredded cheese, and the peppers and fajitas. Place another tortilla on top.
Cook the quesadilla on one side until it’s golden and crispy, then flip. Press it down lightly with a spatula so it browns evenly. Once the cheese is melted, and the tortilla is golden brown take it off the heat and let it sit for a minute before slicing.
Serve with a simple salsa, sour cream, or crema. You can also pair this with black beans or a lime-dressed salad.
What to Serve With This
Try some of these sides with this roasted chile relleno quesadilla. If you love fajita veggies, try to add them as a side with lime cilantro rice.
If you love a good sauce try some of these sauce
If You Like This, You’ll Love These
Try these veggie recipes.
If you make this roasted chile relleno quesadilla with fajita veggies, leave a comment. I love reading your comments and will try to get back to every single one.
Roasted Chile Relleno Quesadilla (with Fajita Veggies)
Ingredients
Equipment
Method
- If roasting, keep peppers whole. If sautéing, slice peppers and onions before cooking. Grate garlic.
- Roast whole poblanos and red bell pepper at 400°F for 25 minutes, flipping halfway. Steam under cover, then peel, deseed, and slice.
- In a skillet, caramelize sliced red onion in olive oil over low heat for 15–20 minutes.
- Add roasted sliced peppers, garlic, and salt. Sauté 2–3 minutes.
- Sauté sliced raw poblanos, red bell pepper, and onion in olive oil over medium heat until soft. Add garlic and salt and cook 1–2 minutes.
- Layer cheese and veggies on the entire tortilla, top with more cheese, and top with another tortilla.
- Cook in butter over medium heat until golden on both sides and cheese is melted.
- Rest before slicing and serving.
