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Roasting Hatch chiles is a crucial step in preparing your quesadillas, as it enhances their flavor and gives them a smoky aroma. Here’s how to do it safely and effectively.

Hatch Chili Corn Quesadillas

Explore the irresistible flavors of Hatch Chili Corn Quesadillas, a delightful twist on a classic favorite. This recipe blends the sweetness of corn with the smoky heat of roasted Hatch green chiles, making it perfect for quick dinners or festive gatherings. Easy to prepare and customizable, these quesadillas are filled with gooey cheese and spices that elevate every bite. Dive into the details and bring a taste of the Southwest to your kitchen!
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Ingredients
  

2 cups of fresh or frozen corn kernels

4 Hatch green chiles, roasted and diced (you can substitute with Poblanos if Hatch chiles are not available)

1 cup of shredded Monterey Jack cheese

1 cup of shredded sharp cheddar cheese

1 teaspoon of cumin

1 teaspoon of smoked paprika

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

Salt and pepper to taste

8 large flour tortillas

2 tablespoons of olive oil or butter (for cooking)

Fresh cilantro, chopped (for garnish)

Sour cream, for serving

Lime wedges, for serving

Instructions
 

Prepare the Chiles: If using fresh Hatch chiles, roast them over an open flame or under a broiler until the skins are charred. Place them in a plastic bag to steam for about 10 minutes, then peel off the skins, remove the seeds, and dice the flesh.

    Mix Filling: In a large mixing bowl, combine the corn kernels, diced roasted Hatch chiles, Monterey Jack cheese, sharp cheddar cheese, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well incorporated.

      Assemble Quesadillas: Heat a non-stick skillet or griddle over medium heat. Place one tortilla in the skillet and add about 1/2 to 3/4 cup of the filling mixture on one half of the tortilla. Fold the other half over to create a half-moon shape. Press down gently with a spatula.

        Cook Quesadillas: Cook for about 3-4 minutes on one side until golden brown and crispy, then carefully flip and cook the other side for an additional 3-4 minutes until the cheese is melted and the tortilla is crisp.

          Repeat Cooking: Remove the cooked quesadilla from the skillet and place it on a cutting board. Continue this process with the remaining tortillas and filling, adding more olive oil or butter to the skillet as needed.

            Slice and Serve: Cut each quesadilla into wedges and garnish with freshly chopped cilantro. Serve warm with sour cream and lime wedges on the side.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings