Hatch Chile Multi-Grain Quesadilla

Hatch Chile Multi-Grain Quesadilla




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.

    Step 2

    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.

    Step 3

    Carefully remove the skin, seeds and stems of the roasted peppers with gloves. Chop peeled peppers and set aside.

    Step 4

    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.

    Step 5

    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.

    Step 6
    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.



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