Chile Relleno Quesadilla Recipes
CHILE RELLENO QUESADILLA
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.
Categories Side Dish
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- To remove the skin from the chiles, cover them with some oil and put them straight over the fire until the skin is black.
- Immediately after, place them in an airtight plastic bag and leave them for at least 10 minutes.
- Put them under running cold water and remove the skin.
- Using a knife, make a small incision in the chiles to remove the veins and all of the seeds.
- Beat the eggs with a whisk or mixer until they're foamy.
- 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.
- Fry the chiles in enough hot oil until they're golden. Set them aside and drain them on absorbent paper.
- 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.
- Brown them on both sides and serve them hot with more red sauce.
Nutrition Facts : ServingSize 1 Serving
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- Make sure your chicken and peppers are ready to go. Use any leftover chicken, or bake some, and shred. Roast the peppers by placing them on the top shelf of the oven on the broil setting. Leave the oven door open just a crack. Roast on the heat until the peppers start to turn black and the skin is blistered. Rotate and repeat until all sides are roasted. Remove the peppers from the oven and place in a sealed bag or tupperware to sweat (this makes them easier to peel). When cool enough to handle, scrape off the blistered skins and discard. Remove the stem and seeds from the peppers (they may tear and break, this is fine).
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