Healthy Regional Recipes Healthy Latin American Recipes Healthy Mexican Recipes Healthy Quesadilla Recipes Ancho Chile Quesadillas 4.5 (2) 2 Reviews Rehydrated dry chiles often have more intense and multidimensional flavors than fresh. In this simple quesadilla recipe, mildly spicy ancho chiles (dried poblanos) and nutty Gruyère cheese melt together for an easy snack or quick dinner. Find anchos in well-stocked supermarkets, at Mexican grocers or online. By Lesley Téllez Lesley Téllez Instagram Twitter Website Lesley Téllez is a journalist, cookbook author and culinary entrepreneur whose work explores food, identity and culture. Her articles and recipes, many about Mexican cooking, have been published in Taste, Eater, Bon Appétit, The New York Times, New Worlder, Saveur, Food & Wine, the Guardian, the Los Angeles Times and Serious Eats, among other publications. From 2009 to 2015, Lesley authored the award-winning Mexican food and travel blog The Mija Chronicles. EatingWell's Editorial Guidelines Updated on June 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Additional Time: 10 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Nutrition Profile: Bone Health Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Calcium High-Protein Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 4 dried ancho chiles (about 2 ounces) 1 ¼ cups grated Gruyère cheese 1 ¼ cups grated Monterey Jack cheese 12 (5 inch) corn tortillas Lime wedges and/or salsa for serving Directions Remove stems and seeds from chiles. Place the chiles in a bowl, cover with warm water and soak until softened, about 15 minutes. Drain, pat dry and coarsely chop. Combine Gruyère and Jack cheeses in a bowl. Heat a large skillet over medium-high heat. Briefly heat tortillas in the pan, turning once, until warm. Keeping the rest wrapped tightly in a clean dish towel, lay 4 tortillas at a time out on a clean cutting board. Sprinkle 1 tablespoon cheese on half of each tortilla. Top with about 2 teaspoons of the chiles, then sprinkle with another tablespoon cheese. Fold closed. Repeat with the remaining tortillas, cheese and chiles. Cook 4 quesadillas at a time in the pan over medium heat until crisp and golden on both sides, 3 to 5 minutes total. Cover to keep warm while you cook the next 2 batches. Serve immediately with lime wedges and/or salsa, if desired. Rate it Print Nutrition Facts (per serving) 424 Calories 25g Fat 32g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 424 % Daily Value * Total Carbohydrate 32g 11% Dietary Fiber 7g 24% Total Sugars 3g Protein 24g 47% Total Fat 25g 31% Saturated Fat 13g 67% Cholesterol 69mg 23% Vitamin A 4066IU 81% Vitamin C 0mg 0% Folate 22mcg 5% Sodium 468mg 20% Calcium 615mg 47% Iron 2mg 12% Magnesium 41mg 10% Potassium 466mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved