Vegetarian Chile Relleno Quesadilla
This Vegetarian Chile Relleno Quesadilla offers a flavorful twist on the classic Mexican dish. Roasted poblano peppers, melted Monterey Jack cheese, and a crispy tortilla make for a simple, delicious meal that’s perfect for lunch or dinner. Whether you're a vegetarian or just craving comfort food, this easy-to-make quesadilla satisfies your taste buds with smoky, cheesy goodness. Quick to prepare and versatile, it can be customized with additional ingredients like onions or chicken for an added touch.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Total Time: 15-20 minutes
- Yield: 2-4 servings
- Category: Quesadilla, Vegetarian
- Method: Pan-frying, Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
1 large flour tortilla
1 cup Monterey Jack cheese, shredded
2 poblano peppers
½ tsp garlic powder
Fresh cilantro (optional)
1 tbsp butter
Instructions
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Roast the poblano peppers by either directly charring them over a flame or baking them in the oven until the skin is blackened. Peel off the skin and remove the seeds.
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If using raw tortillas, lightly cook them in a skillet.
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Heat a large skillet over medium heat and melt butter in it.
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Place the tortilla in the skillet and spread a generous amount of cheese over the surface.
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Add the roasted poblano peppers and sprinkle with garlic powder. Optionally, add cilantro for extra flavor.
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Once the cheese starts to melt, fold the tortilla in half and cook for 1-2 minutes on each side, until lightly browned and crispy.
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Remove from the skillet and let it rest for a few minutes. Cut into wedges and serve with your favorite toppings or sauces.
Notes
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For extra crispiness, increase the butter and toast the quesadilla a bit longer on each side.
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You can add other veggies such as mushrooms or onions for a heartier version.
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Store any leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet for best results.
Find it online: http://recipesbyjanet.com/vegetarian-chile-relleno-quesadilla/
