Game Day Food: Chile Relleno Quesadilla

Disclosure: This Chile Relleno Quesadilla recipe is a sponsored post in collaboration with Cacique Inc and Society Culinaria. All thoughts are my own.Chile Relleno Quesadilla-

It’s game day season. I love trying new twist on some of our favorites. This is why when I saw Cacique’s Chile Relleno Quesadilla on their new microsite I knew I had to recreate it. It’s made with Cacique’s Manchego cheese and has the flavors of a Chile Relleno we all love! This is a great game day finger food and so full of flavor!

How to Make A Chile Relleno Quesadilla

Chile Relleno Quesadilla-Caciquesadilla-ingredeints

To make a Chile Relleno Quesadilla you will need just a handful of ingredients. I love using Manchego cheese by Cacique because it melts great and adds so much flavor to my quesadillas. You also have to charr poblano peppers check out how I charr chiles here. If you’re looking to add a kick with a spicy tomato sauce check out this recipes by

Chile Relleno Quesadilla
Serves 2
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  1. 2 Poblano peppers-charred, peeled, and cleaned
  2. 3 eggs - separate yolks from whites
  3. 1/4 cup of vegetable oil
  4. 1 cup of Grated Cacique Manchego Cheese
  5. 2 flour tortillas
  6. spicy tomato salsa/sauce (optional)
  1. Take your charred chiles and be sure to peel and clean them.
  2. Place on a paper towel to dry them until ready for use.
  3. Heat your oil over medium heat in a pan.
  4. Prepare the egg batter by mixing the whites until high peaks form.
  5. Add the yolks by string them in gently until well combined.
  6. Dip the chiles in egg mixture and add to hot oil. Be sure to fry each side until golden brown.
  7. Once chiles are done, set on a plate over a paper towel to drain the il.
  8. Heat a skillet on medium heat and place a tortilla on it.
  9. Flip the tortilla once and sprinkle with grated Cacique Manchego Cheese.
  10. 10. Top the cheese with a Chile Relleno and drizzle some spicy tomato salsa.
  11. 11. Add some more cheese, fold in half and flip until crisp on both sides.
  12. 12. repeat with remaining ingredients and serve.
  1. Cut your chiles in half before adding to egg mixture to make layering in your quesadilla easier.
Chile Relleno Quesadilla-how to make chiles rellenos

The hardest part for me was learning to do high peaks when it came to egg whites. I’ve since learned and now it’s a piece of cake! The texture is airy and it’s easy to mix in the egg yolks. Once the egg mixture is done dip in your chiles. Be sure your chiles are dry. Also a quick tip I like more cheese than chile so I enjoyed mine cutting them in half before dipping them in the egg mixture. 

Once dipped in the egg mixture fry them on both sides until golden brown and place them on a paper towel once done to drain the oil. 

Let’s make a quesadilla 

Chile Relleno Quesadilla-quesadilla open

Here comes the delicious part! And by delicious I mean OMG CHEESE! Heat a flour tortilla on both sides. Then top one side of the tortilla with cheese allowing it to melt a bit. Top the cheese with a chile relleno and some spicy tomato sauce if you dare. Then add some more cheese to the other half and fold over and flip!  

Chile Relleno Quesadilla-quesadilla

You’ll know it’s ready when the cheesy goodness of Cacique comes oozing out and the quesadilla is crips on both sides.

Slice in half and enjoy! 

Game Day is around the corner – check out Cacique’s for some great game day recipes!

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