Quesadillas with Poblano Chiles
Elevate your weeknight meals with these irresistible Quesadillas with Poblano Chiles, a perfect balance of smoky, cheesy, and comforting flavors! This recipe highlights freshly roasted poblano chiles, their charred, rich flavor complemented by gooey Monterey Jack cheese, all wrapped in golden, crispy flour tortillas. Quick to prepare in just 35 minutes, these quesadillas make a fantastic option for a satisfying dinner or snack. The simple step of roasting and steaming the poblano chiles adds a depth of flavor that takes this classic dish to a whole new level. Serve them hot, garnished with fresh cilantro and a dollop of tangy sour cream for a crowd-pleasing finish. Perfect for casual dinners or party appetizers, these quesadillas are a delicious showcase of bold, Mexican-inspired ingredients.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 whole Poblano chiles
- 8 medium Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 2 tablespoons Cooking oil or butter
- 0.5 teaspoons Salt
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 cups Sour cream (optional, for serving)
Instructions
Preheat your broiler or gas stovetop for roasting the poblano chiles.
Place the poblano chiles directly under the broiler or over an open flame, turning occasionally, until the skins are charred and blistered on all sides (about 5-7 minutes).
Transfer the charred chiles to a bowl and cover with plastic wrap or a lid. Allow them to steam for 10 minutes to loosen the skins.
Peel the skins off the chiles using your hands or a paper towel. Remove the stems and seeds, then slice the chiles into thin strips.
Heat a large skillet or griddle over medium heat and lightly grease with 1 tablespoon of cooking oil or butter.
Place one tortilla on the skillet and sprinkle 1/4 cup of shredded Monterey Jack cheese evenly over half of the tortilla. Add a few slices of roasted poblano chile and a pinch of salt.
Fold the tortilla in half over the filling and press gently with a spatula. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
Repeat this process with the remaining tortillas, cheese, and chiles, adding more oil or butter to the skillet as needed.
Cut each quesadilla into wedges and serve warm, garnished with fresh cilantro and sour cream on the side if desired.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 588 mg | 45% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
