Use up all your seasonal vegetables in this ultimate hatch chile quesadilla recipe. Loaded with grilled hatch chiles, sautéed vegetables and loads of melted cheese, this quesadilla recipe is hard to resist. Perfect as a quick dinner recipe any night of the week. Plus, you’ll use these grilled hatch chiles time and time again.

Ultimate Hatch Chile Quesadilla

What is a hatch chile?

Hatch chiles are grown in the Hutch Valley of New Mexico. They are a seasonal pepper, and we typically can purchase them in the US from early August to late September. As far as flavor goes, hatch chiles do have some heat. It’s similar to a poblano or Anaheim pepper. While you can eat them raw, it’s best to oven roast or grill them.  

How to grill a hatch chiles

Preheat your gas grill to 400 degrees. Place the green hatch chiles directly on the racks. Grill the chiles for 3-4 minutes or until they begin to form a dark char on the skin. Flip the chiles and allow both sides to darken. Remove the chiles from the grill using tongs. Once they are cool to touch, cut off the stem using a sharp knife. Next, you’ll slice open the chile and lay it flat. Using the knife, scrape out the seeds and veins. Finally, flip the chile over and gently peel off the charred skin. Once you’ve completed these steps, then, you are ready to enjoy your hatch chile. I used mine inside of these delicious quesadillas.

Ultimate Hatch Chile Quesadilla

How to make a quesadilla

For this recipe, I used extra-large flour tortillas. Heat a non-stick pan and add the tortilla. Flip the tortilla frequently to heat it on both sides. Once air bubbles begin to form in the tortilla, lay it flat and begin adding your ingredients. I started by adding cheese to half of the tortilla. I used a combination of mozzarella and cheddar cheese. However, these are not traditional quesadilla cheese selections. If you’re looking for a traditional Mexican cheese, try Oaxaca cheese, asadero cheese, manchego cheese, and Chihuahua cheese. All of these will work well in a quesadilla.

Next, you’ll add the prepared hatch chiles on top of the cheese. Please see above for step-by-step instructions on how to grill the chiles. Finally, you’ll add the sautéed vegetables over the chiles. Fold the tortilla in half and sear until golden brown on both sides. Cut the quesadilla into quarters and enjoy with your favorite toppings.

This recipe makes two extra large quesadillas. Please see below for the nutritional information.

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more easy dinner recipes? Try my stovetop taco mac n’ cheese. It’s easy to make and loaded with flavor.  

Ultimate Hatch Chile Quesadilla

Ultimate Hatch Chile Quesadilla

Use up all your seasonal vegetables in this ultimate hatch chile quesadilla recipe. Loaded with grilled hatch chiles, sautéed vegetables and loads of melted cheese, this quesadilla recipe is hard to resist.
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Ingredients

  • 2 extra-large flour tortillas
  • 4 large hatch chiles, two per quesadilla, grilled and prepared
  • ½ cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons butter
  • 1 cup white onion, diced small
  • 4 ounces baby bella mushrooms, rinsed dried and diced small
  • 1 cup red bell pepper, diced small
  • 2 tablespoons jalapeno, minced, remove seeds and veins
  • 1 cup corn kernels, rinsed and drained
  • 1 cup black beans, rinsed and drained
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • 2 large non-stick skillets

Instructions 

Prepare the hatch chiles

  • Preheat the grill to 400 degrees.
  • Add the hatch chiles directly to the grill. Grill for 3-4 minutes per side.
  • Once the skin has a dark char, remove them from the grill. Allow them to cool.
  • Cut the stem off the chile and slice it in half. Scrape out the seeds and veins.
  • Turn the chile over and peel off the charred skin. Repeat for all chiles.

Prepare the sauteed vegetables

  • In a large non-stick skillet over medium heat, add butter.
  • Once melted, add the diced onions, diced mushrooms, diced red bell peppers, corn, black beans, jalapeno, salt and pepper. Sauté until soft and lightly browned. Set aside.

Assemble the dish

  • Heat a tortilla over medium heat in a large non-stick skillet. Flip frequently.
  • Once air bubbles begin to form in the tortilla, lay it flat in the pan.
  • Add a mixture of mozzarella and cheddar cheese to half of the tortilla.
  • Layer on the grilled hatch chiles.
  • Spoon on the sauteed vegetables.
  • Fold the tortilla in half. Sear until golden brown on both sides.
  • Cut into quarters and enjoy.

Nutrition

Serving: 1serving, Calories: 166kcal, Carbohydrates: 18g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 571mg, Potassium: 272mg, Fiber: 4g, Sugar: 4g, Vitamin A: 841IU, Vitamin C: 33mg, Calcium: 111mg, Iron: 1mg