There’s something irresistible about a quesadilla that’s crispy on the outside and melty on the inside.
This roasted poblano quesadilla is cheesy, flavorful, and comes together in just a few minutes.
It’s simple comfort food that works for snacks, lunches, or easy dinners.
Why You’ll Love This Recipe
It’s quick and easy—ready in under 15 minutes.
The combination of melty cheese and smoky roasted peppers is delicious.
You only need a handful of simple ingredients.
Perfect as a meal, snack, or appetizer.
What You’ll Need (Ingredient Highlights)
Flour tortilla gives a crisp, golden base.
Monterey Jack cheese (or mozzarella/pepper jack) melts perfectly.
Roasted poblano peppers add a smoky, slightly spicy flavor.
Garlic powder enhances the savory taste.
Fresh cilantro adds a pop of freshness (optional).
Pro Tips Before You Start
Roast the peppers until the skins blister, then peel for the best flavor.
Use a nonstick skillet to get an even golden-brown finish.
Let the quesadilla rest before cutting so the cheese doesn’t spill out.
For extra crispiness, cook with a little butter or oil.
How to Make Quesadilla Quesadilla
Step 1 – Roast the peppers
Place poblano pepper under the broiler until skins blister
Rotate until all sides are charred. Seal in a container to steam, then peel, remove seeds, and slice.
Step 2 – Heat the skillet
Warm a nonstick skillet over medium heat. Add butter and let it melt.
Step 3 – Build the quesadilla
Place tortilla in the skillet.
Add shredded cheese, roasted pepper slices, garlic powder, and cilantro if using.
Step 4 – Fold and cook
Once the cheese starts melting, fold the tortilla in half.
Cook 2 minutes until golden, flip, and cook another 1–2 minutes.
Step 5 – Rest and serve
Transfer to a cutting board, let rest for 1–2 minutes, then slice into wedges.
Serve with sour cream or dipping sauces.
What to Serve Them With
Sour cream or guacamole for dipping.
Salsa or pico de gallo for freshness.
A side salad or Mexican rice for a complete meal.
Variations / Substitutions
Swap poblano with bell peppers for a milder version.
Use different cheeses like cheddar, queso fresco, or a blend.
Add cooked chicken, beans, or mushrooms for a heartier filling.
Storage & Leftovers
Best eaten fresh for crispness.
Refrigerate leftovers in an airtight container for up to 2 days.
Reheat in a skillet or oven to keep the tortilla crispy.
FAQs
Can I use corn tortillas instead of flour?
Yes, but they may be more fragile and break easily.
Can I roast peppers ahead of time?
Yes, store them in the fridge for up to 3 days.
What cheese melts best for quesadillas?
Monterey Jack, mozzarella, or pepper jack melt beautifully.
Can I add protein to this quesadilla?
Yes, grilled chicken, shrimp, or beef work well.
How do I prevent the quesadilla from getting soggy?
Don’t overfill and let it rest before slicing.
Can I cook quesadillas in the oven?
Yes, bake at 400°F for 8–10 minutes until golden.
Can I make this recipe vegan?
Yes, use dairy-free cheese and plant-based butter.
What’s the best way to cut quesadillas?
Let them rest, then slice with a sharp knife or pizza cutter.
Can I freeze quesadillas?
Yes, freeze cooked quesadillas and reheat in a skillet or oven.
What dipping sauces pair best?
Salsa, sour cream, guacamole, or chipotle mayo.
Final Thoughts
This quesadilla is cheesy, smoky, and satisfying in every bite.
It’s the perfect quick recipe for busy weeknights or casual snacking.
