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side view of layers of Roasted Chile Relleno Quesadilla (with Veggie Fajitas)
Olga

Roasted Chile Relleno Quesadilla (with Fajita Veggies)

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A crisp flour tortilla quesadilla stuffed with roasted poblano, bell pepper, onion, and plenty of cheese. Sautéed in butter and ready to cut and serve.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Tex-Mex
Ingredients Equipment Method

Ingredients
  

  • 2 poblano peppers
  • 1 bell pepper
  • 1 medium red onion thinly sliced
  • 1 garlic clove finely grated
  • 2 cups shredded Oaxaca cheese
  • 2 burrito size flour tortillas
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 pinch salt

Equipment

  • 1 Skillet
  • 1 Cheese grater
  • 1 Spatula
  • 1 Wooden Cutting Board
  • 1 Knife

Method
 

Prep
  1. If roasting, keep peppers whole. If sautéing, slice peppers and onions before cooking. Grate garlic.
For roasting version:
  1. Roast whole poblanos and red bell pepper at 400°F for 25 minutes, flipping halfway. Steam under cover, then peel, deseed, and slice.
  2. In a skillet, caramelize sliced red onion in olive oil over low heat for 15–20 minutes.
  3. Add roasted sliced peppers, garlic, and salt. Sauté 2–3 minutes.
For skillet version:
  1. 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.
  2. Layer cheese and veggies on the entire tortilla, top with more cheese, and top with another tortilla.
  3. Cook in butter over medium heat until golden on both sides and cheese is melted.
  4. Rest before slicing and serving.

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