Cheesy Hatch Green Chile Quesadillas

Ingredients

- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1 (4 oz) can diced green chiles
- 2 poblano peppers
- 1 tablespoon olive oil
- Salt to taste

Instructions

1. Prepare the Poblanos:
- Preheat your stove's burner to medium-high heat. Place the poblano peppers directly onto the burner using tongs.
- Roast until skins are charred and blistered, turning regularly for an even char. This should take about 5 minutes.
- Once charred, wrap peppers in aluminum foil for 5 minutes to steam, making them easier to peel.
- After steaming, peel away the charred skin, remove seeds, and slice into thin strips.

2. Heat the Pan:
- Heat a large skillet over medium heat and add the olive oil.

3. Assemble the Quesadillas:
- Place a tortilla in the skillet. Sprinkle ¼ cup of Monterey Jack cheese over half of the tortilla.
- Add 2 tablespoons of the canned green chiles and a few strips of poblano.
- Top with ¼ cup of Cheddar cheese, then fold the tortilla in half to enclose the filling.

4. Cook the Quesadillas:
- Cook each quesadilla for about 3 minutes on one side or until the bottom is golden brown and the cheese begins to melt.
- Flip and cook the other side for another 2-3 minutes, until golden and cheese is fully melted.
- Remove from the skillet and let it cool slightly before slicing into wedges.

5. Repeat for Remaining Tortillas:
- Repeat the assembling and cooking process for the remaining tortillas and filling ingredients.

6. Serve:
- Season with salt to taste and serve immediately.

Preparation & Cooking Times

- Prep Time: PT10M
10 minutes
- Cook Time: PT30M
30 minutes

Total Time

- PT40M
40 minutes

Type of Dish

- Snack

Keywords

- Quesadillas
- Cheese
- Green Chiles
- Monterey Jack
- Cheddar
- Poblano Peppers
- Easy Snack
- Stove-Cooked
- Mexican Cuisine
- Quick Meal

Recipe Yield

- Serves 4 adults

Calories

- 1200 calories total

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