Hatch Chile Quesadilla

Hatch Chile Quesadilla - A Spicy, Guilt-Free Treat

Looking for a guilt-free yet flavorful meal? This Hatch Chile Quesadilla combines the smoky heat of roasted Hatch Chiles with melted Monterey Jack cheese, all wrapped in wholesome multigrain tortillas. A simple, satisfying recipe perfect for any day!

✔️ Easy to make
✔️ Gluten-free & vegetarian-friendly options
✔️ Perfect balance of heat & cheesy goodness

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 2-4

Ingredients You’ll Need

• 4 Hatch Chiles, rinsed and dried

• 1 tablespoon butter

• 1 teaspoon olive oil

• 1 clove garlic, minced

• Kosher salt (to taste)

• 4 medium multigrain tortillas

• 1 ½ - 2 cups shredded Monterey Jack cheese

• Sour cream (optional, for serving)

Step-by-Step Directions

Roast the Hatch Chiles:

1. Blacken and blister the Hatch Chiles under your broiler or on a fire grill.
2. Transfer the roasted chiles to a paper bag and seal for 10-15 minutes. This sweating process makes peeling easier.
3. Peel the skins, remove seeds and stems, and chop the peppers. Set aside.

Prepare the Filling:

1. Heat butter and olive oil in a skillet over medium heat.
2. Sauté the onions until golden brown (about 15 minutes).
3. Stir in the chopped Hatch Chiles, minced garlic, and a pinch of kosher salt. Remove from heat.

Assemble the Quesadilla:

1. Lay one tortilla on a flat surface. Spread half the shredded cheese and half the pepper mixture evenly.

2. Top with another tortilla to form a quesadilla. Repeat with remaining ingredients.

Cook the Quesadilla:

1. Heat a non-stick skillet over medium-high heat.
2. Cook each quesadilla until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side.
3. Slice into wedges and serve immediately with sour cream, if desired.

Pro Tips for the Perfect Quesadilla

✔️ Wear gloves when handling Hatch chiles to avoid irritation.
✔️ For extra crunch, lightly butter the outside of the tortillas before cooking.
✔️ Use freshly shredded cheese for the best melt and flavor.
✔️ For even cooking, press the quesadilla lightly with a spatula while cooking.

Tasty Variations & Add-Ins

Make it Spicier!

• Use hot Hatch chiles instead of mild ones.
• Add chopped jalapeños, serrano peppers, or a dash of cayenne pepper.

Switch Up the Cheese!

• Try cheddar, mozzarella, pepper jack, or Oaxaca cheese for a different flavor.

Add Protein!

• Add grilled chicken, shredded beef, pulled pork, or black beans for extra heartiness.

Go Veggie-Packed!

• Add sautéed mushrooms, bell peppers, spinach, or zucchini for a nutritious boost.

Make It Vegan!

• Swap cheese for vegan cheese and use vegan butter or oil.

Serving Suggestions

Pair your Hatch Chile Quesadilla with:
Mexican Street Corn (Elote): Grilled corn with cotija cheese & lime.
Guacamole & Chips: A creamy, fresh dip to balance the spice.
Black Bean Salad: A protein-packed, refreshing side.
Egg & Bacon Paella: Another savory favorite for a vibrant meal!

FAQs About Hatch Chile Quesadilla

Q1: Can I use a different type of cheese for this quesadilla?

Yes, you can substitute Monterey Jack with other mild cheeses like cheddar, mozzarella, or even pepper jack if you prefer extra heat.

Q2: How can I make this recipe spicier?

For a spicier quesadilla, add some finely chopped jalapeños or use hot Hatch Chiles instead of mild ones. You can also sprinkle chili powder or cayenne pepper into the filling.

Q3: Can I prepare the Hatch Chiles ahead of time?

Yes, you can roast and peel the Hatch Chiles in advance. Store them in an airtight container in the refrigerator for up to 2 days. When ready, simply chop and add to the quesadilla filling.