Step 1

Preheat the grill to 400 degrees.

Step 2

Add the hatch chiles directly to the grill. Grill for 3-4 minutes per side.

Step 3

Once the skin has a dark char, remove them from the grill. Allow them to cool.

Step 4

Cut the stem off the chile and slice it in half. Scrape out the seeds and veins.

Step 5

Turn the chile over and peel off the charred skin. Repeat for all chiles.

Step 6

In a large non-stick skillet over medium heat, add butter.

Step 7

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.

Step 8

Heat a tortilla over medium heat in a large non-stick skillet. Flip frequently.

Step 9

Once air bubbles begin to form in the tortilla, lay it flat in the pan.

Step 10

Add a mixture of mozzarella and cheddar cheese to half of the tortilla.

Step 11

Layer on the grilled hatch chiles.

Step 12

Spoon on the sauteed vegetables.

Step 13

Fold the tortilla in half. Sear until golden brown on both sides.

Step 14

Cut into quarters and enjoy.