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!

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.

Tips for Success

• Wear gloves when peeling and seeding the Hatch Chiles to avoid irritation.
• Use freshly shredded cheese for the best melt and flavor.
• For extra crunch, lightly butter the outside of the tortillas before cooking.

Pair your Hatch Chile Quesadilla with another savory favorite like our Egg & Bacon Paella for a meal full of vibrant flavors

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.