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Chile Relleno Quesadilla Recipe
Ash Tyrrell

Chile Relleno Quesadilla Recipe

I have to admit, the first time I made this chile relleno quesadilla, I wasn’t sure if I could pull it off. But as soon as the aroma of roasted Poblano peppers and melting cheese filled my kitchen, I knew I was onto something amazing. The blend of tender chiles, golden egg coating, and gooey cheese inside a warm tortilla is simply irresistible.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 Poblano chili pepper – choose firm and glossy chiles for the best roasting and flavor.
  • 2 tablespoons all-purpose flour – helps the egg stick; I like to sift it lightly before using.
  • 2 eggs – beat them until foamy for a fluffy coating.
  • Flour tortillas – fresh or high-quality store-bought tortillas work best.
  • Grated cheese to taste – I always grate my own; it melts more evenly than pre-shredded cheese.

Method
 

  1. I start by lightly coating the Poblano in oil and placing it directly over the flame. Once the skin is charred, I put it in a sealed bag for 10 minutes; this makes peeling it off super easy.
  2. After peeling, I carefully make a slit down the side to remove seeds and veins. This keeps the chile tender and mild without any extra heat.
  3. I whisk the eggs until frothy and roll the chiles in flour before dipping them in the eggs. This creates that signature golden crust when fried.
  4. I heat enough oil in a pan and fry the chiles until golden and crisp. Then, I place them on paper towels to drain any excess oil.
  5. I warm a tortilla, add cheese, a bit of tomato sauce, then place the chile on top. I cover with more cheese and fold it, then brown both sides in a pan until the cheese melts and the tortilla is crispy.

Notes

  • I always roast chiles over an open flame rather than under a broiler for a smoky flavor.
  • Beating the eggs until very foamy gives a fluffier and lighter coating.
  • Using fresh cheese makes the quesadilla creamier and more indulgent.
  • I sometimes toast the tortilla lightly before adding the filling to avoid sogginess.