An easy twist on a classic lunch favorite. Hatch Chiles will add that extra kick to your cheese quesadilla plus the multi-grain will leave you feeling guilt free! Healthy Choices without sacrificing the flavor, YUM.
4 Hatch Chilies, Rinsed And Dried
1 Tablespoon Butter
1 Teaspoon Olive Oil
1 Clove Garlic Minced
Kosher Salt (To Taste)
4 Medium Multi-Grain Tortillas
1 1/2 - 2 Cups Shredded Monterey Jack Cheese
Sour Cream Optional
Blacken and blister chiles in your broiler or on a fire grill.
Exchange freshly broiled chilies to a paper bag and keep sealed for 10 to 15 minutes. This will enable the peppers to sweat making peeling the skin simpler.
Carefully remove the skin, seeds and stems of the roasted peppers with gloves. Chop peeled peppers and set aside.
Heat butter and olive oil in a pan over medium heat. Sauté the onions until they brown, about 15 minutes. Stir in the chopped peppers, garlic and salt. Remove from heat.
Place one tortilla on a flat surface, sprinkle half the cheese and half of the pepper mixture onto the tortilla. Place the other tortilla on top. Repeat with remaining ingredients.
Cook the quesadillas in a non-stick skillet over medium-high heat until the cheese is melted and the tortilla begins to brown. Slice and serve immediately with sour cream as desired.