Why You’ll Love This Recipe

A Hatch Green Chili Quesadilla is a bold and flavorful twist on a classic favorite. With the smoky heat of Hatch green chiles, melty cheese, and a crispy tortilla, this quesadilla is a perfect combination of savory and spicy. The richness of the cheese and the depth of flavor from the roasted green chiles come together in every bite, making it a delicious snack, lunch, or dinner. Whether you’re a fan of spice or just love the earthy flavor of green chiles, this quesadilla is easy to make, customizable, and utterly satisfying.

Ingredients

2 large flour tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup roasted Hatch green chiles, chopped (fresh or canned)
1/4 cup diced onion
1 tablespoon olive oil (for cooking)
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Salt and pepper, to taste
Sour cream or salsa (for serving, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling: In a bowl, combine the shredded Monterey Jack and cheddar cheeses. Add the chopped roasted Hatch green chiles, diced onion, garlic powder, cumin, salt, and pepper. Mix until well combined.
Assemble the Quesadilla: Heat a large skillet or griddle over medium heat. Drizzle a little olive oil in the pan. Place one flour tortilla in the pan and evenly spread half of the cheese and chile mixture over it. Top with the second tortilla.
Cook the Quesadilla: Cook the quesadilla for about 3-4 minutes on each side, or until the tortillas are golden brown and crispy and the cheese has melted. Use a spatula to carefully flip the quesadilla halfway through to ensure both sides are evenly cooked.
Slice and Serve: Once cooked, remove the quesadilla from the pan and let it cool for a minute. Slice into wedges and serve with sour cream or salsa, if desired.

Servings and Timing

Servings: 2
Prep time: 5 minutes
Cook time: 6-8 minutes
Total time: 10-13 minutes

Variations

Add Protein: Add shredded chicken, beef, or pork for a heartier version of this quesadilla. You can also add black beans for a vegetarian protein option.
Spicy Kick: If you love spice, add a few dashes of hot sauce, or use a spicy cheese like pepper jack.
Veggie Options: Add some diced tomatoes, bell peppers, or spinach to the filling for extra flavor and nutrients.
Cheese Variations: Mix up the cheese! You can use any combination of cheese, such as mozzarella, queso blanco, or even cream cheese for extra creaminess.

Storage/Reheating

Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet over medium heat for a few minutes on each side until crispy and heated through, or microwave for 30-45 seconds.

FAQs

1. What are Hatch green chiles?

Hatch green chiles are a variety of chile pepper grown in the Hatch Valley of New Mexico. They are known for their smoky, earthy flavor and can range from mild to medium in heat. If you can’t find fresh Hatch chiles, you can use canned or frozen ones.

2. Can I use a different type of chile?

Yes, if you can’t find Hatch green chiles, you can substitute with other green chiles like Anaheim peppers or poblano peppers, though the flavor may differ slightly.

3. Can I make this quesadilla gluten-free?

Yes! Simply use gluten-free tortillas in place of the regular flour tortillas to make the quesadilla gluten-free.

4. Can I add more vegetables to the quesadilla?

Absolutely! Feel free to add diced bell peppers, zucchini, or mushrooms to the filling for extra flavor and texture.

5. How do I make this quesadilla extra cheesy?

To make the quesadilla extra cheesy, add a layer of cream cheese or a mixture of different cheeses, such as mozzarella or gouda, for an ultra-creamy filling.

6. Can I use fresh Hatch chiles?

Yes, if you have access to fresh Hatch chiles, you can roast them yourself. Simply char them under a broiler or on a grill, peel off the skin, and chop them before adding to the quesadilla.

7. Can I make this ahead of time?

Quesadillas are best served fresh, but you can prep the filling ahead of time and store it in the refrigerator for up to 2 days. When ready to cook, just assemble and cook the quesadillas.

8. What can I serve with this quesadilla?

Serve the quesadilla with a side of guacamole, fresh salsa, or a simple salad for a well-rounded meal.

9. Can I use a non-stick pan to cook the quesadilla?

Yes, a non-stick pan works great for cooking quesadillas and helps prevent them from sticking to the surface. Just be sure to use a little olive oil to get a crispy crust.

10. Can I freeze these quesadillas?

Yes, you can freeze cooked and cooled quesadillas. Wrap them in foil or plastic wrap and place them in a freezer-safe bag for up to 2 months. Reheat in a skillet or oven for best results.

Conclusion

Hatch Green Chili Quesadillas are the perfect combination of smoky heat, melty cheese, and crispy tortillas. With a few simple ingredients, you can enjoy a delicious and satisfying meal in just minutes. These quesadillas are easy to customize with your favorite ingredients and are sure to become a go-to for a quick lunch or dinner. Enjoy the rich flavor of Hatch green chiles in every bite!

Hatch Green Chili Quesadilla

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Hatch Green Chili Quesadillas combine the smoky heat of Hatch green chiles, melted cheese, and crispy tortillas for a flavorful and satisfying meal. These quesadillas are easy to make, customizable, and perfect for any time of day.

Author: Laura
Prep Time: 5 minutes
Cook Time: 6-8 minutes
Total Time: 10-13 minutes
Yield: 2 servings
Category: Mexican
Method: Pan-frying
Cuisine: Mexican
Diet: Vegetarian

Instructions

In a bowl, combine the shredded Monterey Jack and cheddar cheeses. Add the chopped roasted Hatch green chiles, diced onion, garlic powder, cumin, salt, and pepper. Mix until well combined.

Heat a large skillet or griddle over medium heat and drizzle a little olive oil in the pan. Place one flour tortilla in the pan and evenly spread half of the cheese and chile mixture over it. Top with the second tortilla.
Cook the quesadilla for about 3-4 minutes on each side, or until the tortillas are golden brown and crispy and the cheese has melted. Use a spatula to carefully flip the quesadilla halfway through to ensure both sides are evenly cooked.
Once cooked, remove the quesadilla from the pan and let it cool for a minute. Slice into wedges and serve with sour cream or salsa, if desired.

Notes

For a heartier version, add shredded chicken, beef, or pork to the quesadilla filling. Black beans also work as a great vegetarian protein option.
If you enjoy extra spice, try adding a few dashes of hot sauce or use spicy cheese like pepper jack.
Feel free to add diced tomatoes, bell peppers, or spinach to the filling for extra flavor and nutrients.
You can use any cheese combination, such as mozzarella, queso blanco, or cream cheese for a creamier filling.
Quesadillas can be stored in the refrigerator for up to 2 days. Reheat in a skillet or microwave for the best results.

Nutrition

Serving Size: 1 quesadilla
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 35mg