Description
When your soul craves a cheesy, smoky chile relleno but your schedule screams “I’ve got 10 minutes tops,” this quesadilla swoops in like a culinary superhero. Roasted poblano, melty Monterey Jack, and buttery-crisp tortilla come together in one skillet wonder that delivers all the comfort, zero the mess. One bite and you’re hooked — whether it’s midnight snacking or dinner for two. Get ready for serious flavor, fast.
Ingredients
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½ tbsp unsalted butter
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1 large flour tortilla (10-inch)
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¾ cup shredded Monterey Jack (freshly grated = meltiest magic)
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½ roasted poblano pepper, peeled and sliced
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⅙ tsp garlic powder
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½ tbsp chopped fresh cilantro (optional)
Instructions
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Roast your pepper: Char over flame or under broiler. Steam 10 mins, then peel and slice.
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Heat skillet: Melt butter over medium heat. Lay tortilla flat.
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Build layers: On half the tortilla, sprinkle ⅓ cheese, poblano slices, garlic powder, cilantro, and remaining cheese.
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Fold & cook: Fold in half. Cook 2–3 mins per side until golden and crisp.
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Rest & slice: Let it sit 1 min, then cut into wedges and serve hot!
Notes
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Pre-roast & freeze poblanos for even faster prep.
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Flip with confidence — a big spatula or plate trick works wonders!
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Press gently while cooking for extra crispy edges.
- Prep Time: 5 mins
Nutrition
- Calories: 320 kcal per serving
- Fat: 18g
- Carbohydrates: 25g
- Protein: 14g