Toasted Poblano and Goat Cheese Quesadillas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden quesadillas filled with smoky roasted poblano peppers and creamy goat cheese, offering a delicious twist on classic Mexican street food. This mexican-inspired snacks (vegetarian) ready in about 30 minutes pairs large flour tortillas, medium poblano peppers, goat cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the broiler and place 2 medium poblano peppers on a baking sheet. Broil for 5-7 minutes, turning occasionally, until skins are blackened and blistered. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
  2. Step 2: Peel off the skins from the poblano peppers, remove seeds, and dice into 1/2-inch pieces. Toss with 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh cilantro.
  3. Step 3: Heat a large skillet over medium heat and brush one side of each of the 4 large flour tortillas with 2 tbsp olive oil.
  4. Step 4: Place one tortilla oil-side-down in the skillet. Spread 1/4 of the diced poblano mixture evenly on the tortilla, then crumble 1.5 oz goat cheese over the peppers. Top with another tortilla oil-side-up.
  5. Step 5: Cook for 3-4 minutes per side until tortillas are golden brown and cheese is melted. Repeat with remaining tortillas and filling. Slice into wedges and serve warm.

Frequently asked questions

How long does Toasted Poblano and Goat Cheese Quesadillas take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Toasted Poblano and Goat Cheese Quesadillas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large flour tortillas from drying out.

Can I substitute ingredients in Toasted Poblano and Goat Cheese Quesadillas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Poblano and Goat Cheese Quesadillas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Toasted Poblano and Goat Cheese Quesadillas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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