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If you're looking to elevate your Mexican cooking repertoire, the Spicy Stuffed Chile Relleno Quesadilla is a must-try dish. This innovative recipe combines the classic flavors of traditional chile rellenos with the convenience and comfort of a quesadilla, resulting in a meal that is both satisfying and unique. Imagine biting into a warm, crispy tortilla filled with roasted poblano peppers, a medley of cheeses, and an explosion of spices that dance on your palate. This dish is a culinary celebration that caters to both casual family dinners and lively gatherings with friends.

Chile Relleno Quesadilla

Discover the delightful fusion of traditional Mexican flavors in the Spicy Stuffed Chile Relleno Quesadilla. This unique recipe combines roasted poblano peppers, a savory blend of cheeses, and a kick of spices, all tucked inside a crispy tortilla. Perfect for weeknight dinners or entertaining guests, this dish is both satisfying and easy to prepare. Enjoy it with fresh garnishes like cilantro, avocado, and a squeeze of lime, making each bite a flavorful experience.
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Ingredients
  

4 large poblano peppers

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

1 cup cooked and shredded chicken (optional)

1/2 cup Queso Fresco, crumbled

1 tsp cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

4 large flour tortillas

2 tbsp olive oil

Fresh cilantro, chopped (for garnish)

1 avocado, sliced (for serving)

Salsa and sour cream (optional, for serving)

Instructions
 

Roast the Poblano Peppers: Preheat your oven's broiler. Place the poblano peppers on a baking sheet and char them under the broiler for 8-10 minutes, turning occasionally, until the skins are blistered and black. Transfer them to a sealed container or a plastic bag for 10 minutes to steam; this will make peeling easier.

    Prep the Filling: Once cooled, peel the skins off the peppers and remove the seeds and stems. Chop the peppers into small pieces.

      Mix the Cheese Filling: In a large bowl, combine the Monterey Jack cheese, cheddar cheese, Queso Fresco, shredded chicken (if using), chopped poblano peppers, cumin, smoked paprika, garlic powder, onion powder, and salt & pepper. Mix well until all ingredients are evenly distributed.

        Assemble the Quesadilla: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Place one tortilla in the skillet, and load half of the tortilla with about 1-1.5 cups of the cheese and pepper mixture. Fold the tortilla over to create a half-moon shape. Cook for 3-4 minutes per side, or until golden brown and the cheese has melted. Repeat this process with the remaining tortillas and cheese filling.

          Serve: After cooking, transfer the quesadillas to a cutting board and cut them into wedges. Garnish with fresh cilantro and serve with avocado slices, salsa, and sour cream on the side.

            Enjoy your delicious Spicy Stuffed Chile Relleno Quesadilla!

              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings