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
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4 Hatch Chiles, rinsed and dried
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1 tablespoon butter
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1 teaspoon olive oil
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1 clove garlic, minced
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Kosher salt (to taste)
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4 medium multigrain tortillas
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1 ½ - 2 cups shredded Monterey Jack cheese
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Sour cream (optional, for serving)
Step-by-Step Directions
Roast the Hatch Chiles:
- Blacken and blister the Hatch Chiles under your broiler or on a fire grill.
- Transfer the roasted chiles to a paper bag and seal for 10-15 minutes. This sweating process makes peeling easier.
- Peel the skins, remove seeds and stems, and chop the peppers. Set aside.
Prepare the Filling:
- Heat butter and olive oil in a skillet over medium heat.
- Sauté the onions until golden brown (about 15 minutes).
- Stir in the chopped Hatch Chiles, minced garlic, and a pinch of kosher salt. Remove from heat.
Assemble the Quesadilla:
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Lay one tortilla on a flat surface. Spread half the shredded cheese and half the pepper mixture evenly.
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Top with another tortilla to form a quesadilla. Repeat with remaining ingredients.
Cook the Quesadilla:
- Heat a non-stick skillet over medium-high heat.
- Cook each quesadilla until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side.
- 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.