Description
If you’re craving a hearty and flavorful meal, look no further than the Roasted Chile Relleno Quesadilla with Fajita Veggies. This delicious dish features roasted poblano peppers and sautéed bell peppers, combined with gooey Oaxaca cheese, all tucked inside a crispy tortilla. Perfect for busy weeknights or casual gatherings, this quesadilla is quick to prepare and can easily be customized to suit your taste. Each bite delivers a satisfying blend of smoky, cheesy goodness that will leave everyone at the table smiling. Serve it with fresh salsa or creamy avocado slices for an extra touch of flavor!
Ingredients
Scale
- 2 poblano peppers
- 1 bell pepper
- 1 medium red onion (thinly sliced)
- 1 garlic clove (finely grated)
- 2 cups shredded Oaxaca cheese
- 2 burrito-sized flour tortillas
- 1 tbsp butter
- 1 tbsp olive oil
- 1 pinch salt
Instructions
- Roast the poblano peppers in an oven preheated to 400°F (200°C) for about 20-25 minutes until the skin is blistered. Let cool, then peel, seed, and chop.
- In a skillet, heat olive oil over medium heat. Add sliced bell pepper, red onion, and grated garlic; sauté for 5-7 minutes until softened. Season with salt.
- On one tortilla, layer half of the cheese, followed by chopped roasted poblano, sautéed vegetables, and the remaining cheese. Top with the second tortilla.
- Melt butter in the skillet over medium heat; cook the quesadilla for about 3-4 minutes on each side until golden brown and cheese is melted.
- Remove from heat, let cool slightly, then slice into wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg