Roasted Poblano Quesadillas

These poblano quesadillas along with my air fryer quesadillas are my absolute favorite ways to make quesadillas and we make a lot of them. The cheese in these quesadillas has the perfect cheese pull experience and the poblano peppers are the perfect pairing with it.

I will either make these quesadillas with just poblano peppers or sometimes add in more veggies. Make this your own and use what you have on hand.

This recipe is very easy and well worth the extra time it takes to make the roasted poblano peppers.

Poblano Pepper Quesadilla Ingredients

• Flour tortillas
• White cheddar cheese
• Oaxaca Cheese or Mexican melting cheese.
• Roasted poblano peppers

Notes about the ingredients

Finding the right cheese for the quesadillas makes all the difference in the World to the final result. My local grocery store sells many types of Mexican cheeses so I am very lucky.

Here are some suggestions for which cheese to buy below.

The Best Quesadilla Cheese

For the best quesadillas, try to find Oaxaca cheese or look for cheese where the label mentions melting cheese. The options available to you will vary based on your location.

I also like to add white cheddar to my cheese mix for a little flavor. Mexican melting cheese is very mild so the cheddar helps balance that out.

Whatever cheese you buy, make sure that it is not pre-shredded. The shredded cheese has a coating on the outside which affects how it melts. Look for cheese that you need to grate yourself.

How to make

The first thing you want to do is roast the poblano peppers in the oven. I love doing this ahead of time and storing the roasted poblanos in the fridge. I also like to roast extra poblano peppers to make my poblano cream sauce which goes so well with these.

• Place poblano peppers on a sheet pan
• Place under the broiler for about 5 minutes, turning often.
• Place roasted peppers in a covered bowl until cool.
• Peel away the skin of the peppers then slice.

Making the poblano quesadillas

I like to use the fold-in-half method when making my quesadillas. To do this I add the tortilla to the pan with only half of the tortilla touching the pan.

Next, I add the toppings then fold over the tortilla and cook on both sides. When it is done I slice it into three triangles.

You can also choose to add one whole tortilla face down on a pan then add toppings and cover with a second tortilla. When the tortilla is fully cooked on both sides just slice the tortilla into four triangles.

Tips

• The roasted poblano peppers are a great item to make ahead of time if you want to make these delicious quesadillas during the week.
• Make sure to take time to look for the right cheese for the quesadillas. It will really improve the quesadilla flavor and texture. If you are having a hard time finding good quality Mexican cheese for these quesadillas, you could substitute Mozzarella cheese.

Dips for these quesadillas

If you want some delicious dips to serve with these poblano quesadillas, here are some of our favorites:

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