• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mexican Please

  • Home
  • Recipes
    • Most Popular
    • Most Recent
    • Salsas
    • Appetizers/Sides
    • Beans
    • Breakfast
    • Dessert
    • Drinks
    • Enchiladas
    • Main Dish
    • Mexican Cooking 101
    • Tacos
    • Soup
    • Tortillas
    • Vegetarian
  • Articles
  • Cooking Course
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Course
  • Contact
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Tips
    • Course
    • Contact
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Most Recent

    Roasted Poblano Quesadilla

    October 10, 2016 By Patrick 8 Comments

    295 shares
    • Share
    • Tweet

    This Roasted Poblano Quesadilla recipe is the perfect example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients.

    And in this case, it's the poblano peppers that are mostly to blame for producing love at first bite.

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    Roasted Poblano Quesadilla with Avocado Salsa Verde Recipe

    But not just poblano peppers straight from the market.  Roasting them first helps build a unique flavor that you'll come back to time and time again, so we'll start by doing that.  (Are poblano peppers spicy?)

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    Rinse two poblano pepers and add them to the oven at 400F.  Yes, you could skillet roast them on the stovetop, but lately I just use the oven for simplicity.  In about 25-30 minutes they'll be slightly charred (and infinitely more delicious).

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    When the skin chars or separates I tend to pull it off, but don’t worry about getting every last bit as it won’t affect the flavor too much.

    Cut the stems off and de-seed the poblanos, then chop them into strips.

    roasted-poblano-cut-into-thin-strips-for-quesadilla

    Roughly chop 1/2 an onion and saute on medium-low heat in a dollop of oil.

    Once the onion is tender (4-6 minutes) add the poblano strips to the skillet along with a healthy dash of salt and freshly ground pepper.  Saute on medium heat for a few minutes.

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    Your quesadilla building station will have the following:  1 cup refried beans, the poblano-onion mixture, shredded cheese, and plenty of diced cilantro.

    Already got these ingredients on hand? Here are the other recipes you can make.

    Feel free to overbomb the cheese and cilantro the first time you make them, you can always dial back for the second round 🙂  For this batch I shredded 2 cups of Monterey Jack cheese and chopped 1/2 a bunch of cilantro.

    We’re going to add ingredients to only half of the tortilla so we can fold it onto itself; they cook easiest this way.

    Put your skillet or comal on medium heat.  I warm up the tortillas for a few seconds so we’re not adding warm ingredients to cold tortillas.

    Each tortilla gets a layer of beans, cheese, poblano-onion mixture, cilantro, and a final layer of cheese.

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    Fold onto itself and cook on your skillet/comal until each side starts to turn golden brown.

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    These poblano quesadillas are good enough to be eaten on their own (or with a bit of Valentina), but since you're looking at 25-30 minutes to roast the poblanos you've also got time to build an Avocado Salsa Verde to dip the quesadillas in.  This could potentially endear you to your partner for life and beyond, but consider it optional.

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    The above pic is the quickest way to make an authentic salsa verde.  I'll put instructions for this in the recipe box below.  Note:  you can use canned tomatillos and still get a salsa verde that outperforms anything you can buy at the market.

    Then it's just a matter of blending an avocado with the salsa verde.

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    And you've got a heavenly green sauce that would love to be paired with your piping hot roasted poblano quesadillas....

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    Not pictured is the slightly burdensome request you've been putting off asking your partner about.  Until now.

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    Don't forget, roasting the poblanos is the most important step.  It's all downhill from there.

    Let me know how your version turns out, I'd love to hear about it.

    Buen Provecho.

    This is Recipe #21 of our free Mexican Cooking Survival Guide that details 27 droolworthy Mexican recipes you can make from a simple, inexpensive pantry list. Click here to read it or go to the Survival Guide tab at the top of this page. Let me know what you think!

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde! mexicanplease.com

    Roasted Poblano Quesadillas

    This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde!
    4.60 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2 -3 quesadillas
    Calories: 726kcal
    Author: Patrick Calhoun | Mexican Please

    Ingredients

    • 2 poblano peppers
    • 1/2 onion
    • 3-4 flour tortillas
    • 1 cup refried beans
    • 2 cups shredded Monterey Jack cheese
    • 1/2 cup chopped cilantro approx 1/2 a bunch
    • salt
    • freshly ground pepper

    Avocado Salsa Verde

    • 4-5 tomatillos
    • 1 serrano (or jalapeno)
    • 1/2 onion
    • 1 garlic clove
    • 10-12 sprigs cilantro
    • 1 avocado
    • salt to taste

    Instructions

    • Start by rinsing 2 poblano peppers.  Roast the poblanos in the oven for 25-30 minutes at 400F.
    • If you are building the Avocado Salsa Verde, you can also roast 4 tomatillos in the same pan as the poblanos. But remember that the tomatillos will need less time roasting. Take them out when they start to turn army green, approx 10-15 minutes.
    • Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 1/2 of a serrano pepper (or 1/2 of a jalapeno pepper). Pulse blend and taste for heat, adding the additional 1/2 of the serrano (or jalapeno) if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
    • Once the poblanos have roasted, let them cool and then pull off any loose bits of skin, but don't worry about getting rid of every last piece.
    • De-stem and de-seed the poblanos, cutting them into thin, bite-sized strips.
    • Saute 1/2 an onion in a dollop of oil over medium heat.  When the onion is tender (4-6 minutes) add the poblano strips along with a generous pinch of salt and some freshly ground pepper.  Let this mixture saute for a few minutes. 
    • Heat up a wide skillet over medium heat.  Warm up the tortillas before building the quesadillas (I usually give them 30-60 seconds in the skillet right before building).
    • Each quesadilla gets a layer of refried beans, cheese, poblano-onion mixture, cilantro, and cheese.  Fill only half of the tortilla so you can fold it onto itself.
    • Cook the quesadillas for 2-3 minutes per side or until the cheese is melted and they start to turn golden brown.
    • Serve immediately.

    Notes

    You can get away with using canned beans for this recipe because you'll be getting most of the flavor from the poblanos.
    Flipping the poblanos halfway through the roasting period will give them a more even char.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    You might also like our 15 Minute Chicken Guacamole Quesadillas.

    Designed to be fast and effortless, these Chicken Guacamole Quesadillas will have you coming back for more. Don't forget the freshly chopped Pico de Gallo. So good! mexicanplease.com

     

    Still hungry?!

    Want to receive Mexican Please recipes via email when they are posted?  Sign up below to subscribe.  All recipes are spam free.

    And don't worry, we hate spam too!  You can unsubscribe at any time.

    Thank You For Subscribing!

    « Easy Red Sauce Enchiladas
    Spicy Black Bean Nachos »

    Reader Interactions

    Comments

    1. Amy

      August 31, 2022 at 2:12 pm

      Yum! I'll be adding lime wedges and a dollop of greek yogurt to my plate for serving. Can't wait to make these. 😋

      Reply
    2. Douglas

      January 16, 2020 at 7:37 pm

      5 stars
      Really great! This recipe has changed my life for the better. Plus, I must thank you for including a printer-friendly summary of the recipe. Mucho gusto!

      Reply
      • Patrick

        January 17, 2020 at 6:40 pm

        Thanks Douglas! Been awhile since I've had these and now craving them 🙂 Cheers.

        Reply
    3. Judy duBerrier

      November 27, 2016 at 3:04 pm

      Having made the Roasted Poblano Quesadillas and Avocado Salsa Verde, I have a problem. Namely, great trouble drying all the slobber off my shirt. Worse, am nursing my half sprained hand from greedy, voracious husband. Will have to replace shirt and just wait until he goes out of town before making them again.

      Reply
      • Patrick

        November 28, 2016 at 1:32 pm

        Ha! "Slobber off my shirt" is probably the most encouraging feedback possible! Cheers Judy, it's been a few weeks since I've had these so thanks for the reminder, I look forward to some slobbering 🙂

        Reply
      • Lydia

        January 20, 2019 at 3:32 am

        5 stars
        :))

        Reply
    4. Kitty

      October 28, 2016 at 9:03 am

      Oh YES! Love roasted poblanos and anything cheese!

      Reply
      • Patrick

        October 31, 2016 at 11:46 am

        Cheers Kitty!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

    Footer

    Mexican Recipes

    Cooking Course

    Mexican Cooking 101

    Ingredients

    Salsas

    Starting a Food Blog

    Enchilada Recipes

    About Me

    Contact

    Disclaimer

    © 2022 Mexican Please
 - Privacy Policy