Crispy Hatch Chili Quesadillas

The secret to perfect quesadillas lies in how well you mix your ingredients. Start by finely chopping the roasted hatch chilis, ensuring they are evenly distributed throughout the mixture. This will guarantee every bite is packed with flavor. Combine the hatch chilis with shredded cheese, diced onions, and any additional spices you prefer, such as cumin or garlic powder. Use a large mixing bowl to thoroughly combine these ingredients, making sure that each chili piece and cheese shred is well coated. This not only enhances the flavor but also ensures a uniform melting of cheese when cooked.

Experience a burst of flavor with Zesty Crispy Hatch Chili Quesadillas, a dish that transforms a simple classic into something extraordinary. Featuring the deliciously mild and smoky hatch chili peppers, this recipe combines melty cheeses, sautéed onions, and fresh cilantro for a satisfying crunch in every bite. Easy to prepare, these quesadillas are perfect for snacks, meals, or entertaining. Dive into this culinary delight and enjoy a taste of New Mexico right at home!

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Ingredients

4 large flour tortillas

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 cup roasted hatch green chili peppers, chopped (fresh or canned)

1/2 cup diced red onion

1/4 cup fresh cilantro, chopped

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons olive oil

Sour cream (for serving)

Salsa (for serving)

Instructions

Prepare the Filling:

- In a bowl, combine the shredded Monterey Jack cheese, shredded cheddar cheese, chopped hatch green chili peppers, diced red onion, and fresh cilantro.

- Add the garlic powder, ground cumin, salt, and pepper. Mix well until all ingredients are evenly distributed.

Assemble the Quesadillas:

- Heat a large skillet over medium heat. Drizzle with a tablespoon of olive oil.

- Place one tortilla in the skillet and sprinkle half of the cheese and hatch chili mixture evenly over one half of the tortilla.

- Fold the tortilla in half to cover the filling. Cook for about 3-4 minutes or until the bottom is golden brown and crispy.

Flip and Cook:

- Carefully flip the quesadilla using a spatula. Add the remaining tablespoon of olive oil around the edges of the quesadilla for extra crispiness.

- Cook for another 3-4 minutes until the other side is also golden brown and the cheese has melted.

Repeat:

- Transfer the cooked quesadilla to a cutting board and allow it to cool slightly while you repeat the process with the remaining tortillas and filling.

Cut and Serve:

- Slice each quesadilla into wedges and serve warm with sour cream and salsa on the side for dipping.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4