Crispy Grilled Hatch Chile Quesadillas
A smoky, spicy, and crispy quesadilla recipe featuring roasted Hatch chiles and creamy Monterey Jack cheese grilled to perfection. Quick and easy, perfect for casual gatherings or a flavorful weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
Scale
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 3–4 medium Hatch chiles, roasted and sliced thin
- Olive oil or butter for brushing tortillas
- Pinch of salt
- Optional: finely chopped cilantro
- Optional: fresh lime juice
- Optional: smoked paprika
- Optional: diced jalapeños or crushed red pepper for extra heat
Instructions
- Roast the Hatch chiles over a gas flame, grill, or under a broiler, turning occasionally until the skin is charred and blistered (about 8-10 minutes). Transfer to a bowl and cover to steam for 5 minutes.
- Peel off the charred skin from the chiles, remove seeds if desired, and slice thinly.
- In a bowl, combine shredded Monterey Jack cheese, sliced Hatch chiles, and a pinch of salt. Mix gently.
- Preheat grill or grill pan to medium heat. Brush lightly with olive oil or melted butter.
- Lay one tortilla flat and spread about 3/4 cup of the cheese and chile mixture over half the tortilla. Fold the tortilla over to cover the filling.
- Place the folded quesadilla on the grill or pan. Cook for 3-4 minutes on each side, pressing lightly with a spatula or tongs until the tortilla is golden and crispy and the cheese is melted.
- Remove from heat and let rest for a minute before slicing into wedges. Optionally, sprinkle with chopped cilantro and a squeeze of lime juice.
Notes
Pat roasted chiles dry to avoid soggy quesadillas. Use moderate heat to prevent burning the tortilla before the cheese melts. Brush tortillas lightly with oil or butter for extra crispness. Press lightly while grilling for even cooking. Cook in batches if making multiple quesadillas.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 375
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 2
- Protein: 15
Keywords: quesadilla, Hatch chile, grilled quesadilla, Monterey Jack cheese, smoky, spicy, crispy, easy recipe, Southwestern cuisine