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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.

Source: EatingWell Magazine, March/April 2017




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

3 quesadillas each
424 calories; protein 23.7g; carbohydrates 31.6g; dietary fiber 6.7g; sugars 3.3g; fat 24.5g; saturated fat 13.3g; cholesterol 68.6mg; vitamin a iu 4066IU; niacin equivalents 3.3mg; vitamin b6 0.2mg; vitamin c 0.3mg; folate 21.5mcg; calcium 615mg; iron 2.2mg; magnesium 40.9mg; potassium 465.8mg; sodium 467.7mg; thiamin 0.1mg; calories from fat 220.5kcal.

1 1/2 starch, 1 1/2 vegetable, 2 1/2 high-fat meat