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The Chile Relleno Quesadilla is a delicious fusion dish that beautifully marries the traditional flavors of Mexico with the modern convenience of a quesadilla. This innovative recipe takes the beloved Chile Relleno, which features roasted poblano peppers stuffed with cheese, and transforms it into a quick, easy-to-make quesadilla that is perfect for any occasion. The result is a mouth-watering combination of rich, smoky flavors from the peppers, melty cheeses, and an optional protein boost from succulent chicken, making it a versatile option for family dinners, casual get-togethers, or a satisfying snack.

Chile Relleno Quesadilla

Experience the perfect blend of traditional Mexican flavors and modern convenience with this Chile Relleno Quesadilla recipe. This mouthwatering dish combines roasted poblano peppers, melty Oaxaca cheese, and optional chicken for added protein, all sandwiched between crispy tortillas. Follow easy step-by-step instructions to create a vibrant meal that's perfect for family dinners or casual gatherings. Elevate your cooking game while honoring a cherished culinary tradition. Enjoy the rich, smoky taste that’s sure to impress!
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Ingredients
  

4 large poblano peppers

2 cups shredded Oaxaca cheese (or a blend of Monterey Jack and mozzarella)

1 cup crumbled queso fresco

1 cup cooked and shredded chicken (optional)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

8 large flour tortillas

1 cup sour cream (for serving)

Fresh cilantro leaves (for garnish)

Salt and pepper to taste

Instructions
 

Roast the Peppers:

    Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Once done, remove them from the oven and place them in a paper bag to steam for about 10 minutes. This will make peeling them easier.

      Peel and Prepare the Peppers:

        After the peppers have steamed, remove them from the bag. Peel away the charred skin, then carefully make a slit down one side of each pepper to remove seeds and membranes. Rinse under cold water to ensure all seeds are removed, and pat dry with paper towels.

          Stuff the Peppers:

            In a medium bowl, mix the Oaxaca cheese, crumbled queso fresco, cooked shredded chicken (if using), cumin, smoked paprika, salt, and pepper. Fill each roasted poblano with the cheese mixture, pressing gently to pack it in.

              Cook the Quesadilla:

                Heat olive oil in a large skillet over medium heat. Place one tortilla in the skillet and top with one stuffed poblano pepper. Add another tortilla on top. Cook for about 3-4 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a spatula and continue cooking for an additional 3-4 minutes on the other side.

                  Repeat:

                    Remove the quesadilla from the skillet and let it rest for a minute. Repeat the process with the remaining stuffed peppers and tortillas.

                      Serve:

                        Cut the quesadillas into wedges and serve hot with a dollop of sour cream and a sprinkle of fresh cilantro on top.

                          Prep Time, Total Time, Servings:

                            20 minutes | 1 hour | Serves 4-6