Chile Relleno Quesadilla

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Chile Relleno Quesadilla
  • Prep 15 min
  • Total 30 min
  • Ingredients 5
  • Servings 2
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If you like Mexican food as much as I do, you’ll love this chile relleno quesadilla. Just imagine combining the delicious flavor of Poblano chili peppers coated with egg, tomato sauce and, best of all, a good amount of melted cheese. Sounds amazing, right? To be honest, I first thought this dish would be difficult to prepare, but I was happy to find out that it was simple, and it gets even easier with practice. Treat your taste buds with this amazing chile relleno quesadilla that’ll leave you wanting seconds and thirds.


  • 1 Poblano chili pepper
  • 2 tablespoons flour
  • 2 eggs
  • Flour tortillas
  • Grated cheese to taste


  • 1
    To remove the skin from the chiles, cover them with some oil and put them straight over the fire until the skin is black.
  • 2
    Immediately after, place them in an airtight plastic bag and leave them for at least 10 minutes.
  • 3
    Put them under running cold water and remove the skin.
  • 4
    Using a knife, make a small incision in the chiles to remove the veins and all of the seeds.
  • 5
    Beat the eggs with a whisk or mixer until they’re foamy.
  • 6
    Roll the chiles over the flour, and, if you’d like, add your favorite spices to the flour. Then, immerse the chiles in the beaten egg.
  • 7
    Fry the chiles in enough hot oil until they’re golden. Set them aside and drain them on absorbent paper.
  • 8
    Heat a tortilla in the pan, add cheese on it, some tomato sauce and then the chili. Cover it with more cheese and close the tortilla.
  • 9
    Brown them on both sides and serve them hot with more red sauce.

Expert Tips

  • tip 1
    Prepare the red sauce by cooking ripe tomatoes, onion, garlic, and seasoning it with oregano and black pepper. You can store the sauce in the fridge for several days and enjoy it with potato chips, eggs, and other delicious dishes.

Nutrition Information

No nutrition information available for this recipe
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