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.
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.
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