Street Food Lunch: Smoky Chile Relleno Quesadillas
Discover the unforgettable flavors of Smoky Chile Relleno Quesadillas, a street food lunch inspired by a famous Mexican restaurant. This advanced recipe will transport you straight to a bustling marketplace or lively taco stand with its sizzling, smoky, and spicy flavors.
Allergens
Dairy (cheese)
Ingredients
- 4 large flour tortillas (10 inches)
- 2 cups shredded Monterey Jack cheese
- 4 roasted chilies, peeled and seeded
- 1 can (4 oz) diced green chiles
- 1/2 cup crumbled queso fresco
- 2 tablespoons chopped cilantro
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 3 tablespoons olive oil
Instructions
- In a large bowl, combine the shredded Monterey Jack cheese, roasted chilies, diced green chiles, queso fresco, chopped cilantro, ground cumin, salt, and pepper. Mix well to incorporate all ingredients evenly.
- Heat a grill or grill pan over medium heat. Brush both sides of each tortilla with olive oil.
- Place a portion of the cheese mixture onto one side of each tortilla, spreading it out evenly while leaving a border around the edge.
- Fold the tortillas in half to enclose the filling, then carefully transfer them to the heated grill or grill pan. Cook for 2 3 minutes per side, until the tortillas are golden and crispy, and the cheese is melted.
- Remove from the grill and let rest for a minute before cutting into wedges.
- Serve immediately with your favorite salsa, guacamole, or sour cream on the side. Enjoy the lively flavors and incredible textures of these Smoky Chile Relleno Quesadillas!
Chef’s Insight
To enhance the smoky flavor, add a touch of smoked paprika to the cheese mixture. For added heat, include chopped jalapenos in the filling.
Notes
For a more authentic experience, try using homemade tortillas and fresh roasted chilies.