hatch chiles

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.

Ultimate Hatch Chile Quesadilla

flour tortillas

large hatch chiles (two per quesadilla, grilled and prepared)

cheddar cheese

mozzarella cheese

butter

white onion (diced small)

baby bella mushrooms (rinsed dried and diced small)

red bell pepper (diced small)

jalapeno (minced, remove seeds and veins)

corn kernels

black beans

salt

black pepper

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 hatch chiles

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.

Prepare the sauteed vegetables

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.

Assemble the dish

Hatch Chile Slow Cooker Chicken Tacos

Tbsp. Olive Oil

Lbs. Boneless Skinless Chicken Breasts

tsp Cumin Seeds

tsp Ground Cumin

tsp Garlic Powder

Tbsp. Mrs. Dash Southwest Chipolte Seasoning

Salt

tsp Black Pepper

Cup Low Sodium Chicken Broth

Lime

Cup Onion, chopped

Cup Roasted Hatch Chiles, peeled, seeded and chopped

Whole Wheat Tortillas or Corn Tortillas

Optional Toppings

Limes Wedges

Pico de Gallo

Avocado Slices

Cilantro

Hatch green chile season only comes once a year in late summer and when they&#39;re gone, they&#39;re gone!  Roasting these prized chiles in your oven is not only easy but will fill your home with the tantalizing aroma only Hatch green chiles produce!

How to Roast and Freeze Hatch Green Chiles

Hatch green chiles

Preheat broiler on HIGH and place a rack 6-8 inches from the element.

Line a rimmed baking sheet with aluminum foil.

Spread the Hatch green chiles out on the prepared baking sheet.

Place in the oven and broil 6-8 minutes or until blackened, keeping an eye on the chiles.

Flip the chiles over with tongs.

Return to the oven and broil 5-7 minutes on the second side until blackened.

Immediately place a baking sheet of the same size over the chiles and let rest for approximately 15-20 minutes.

Peel and seed the chiles.  Chop and place into snack-size zipper-top bags and freeze or use in your favorite recipe within 3-4 days.

Hatch Chile Dip 

green chiles (mild, hot,

mayo

sour cream

pepper

garlic powder

parmesan cheese

Chips or crackers

Mix all the ingredients except the parmesan in a large bowl until fully combined.

Transfer the mixture to a square baking dish and top with the parmesan cheese.

Bake for 30-34 minutes or until bubbling and golden.

Hatch chile creamy rice casserole

basmati rice

unsalted butter

½ medium yellow onion, diced

garlic,

cumin

oregano

cayenne

Hatch chiles, roasted, peeled, and diced ((about 1 1/2 cups))

cilantro,

white Cheddar, shredded (2 cups)

lime juice

Cook the rice with 1 teaspoon of the salt, according to the package directions. When it’s done, remove the pot from the heat, leaving in the rice.

After the rice is done, preheat the oven to 350°F.

In a large, cast-iron skillet, melt the butter on medium-low heat. Add the onions, and while occasionally stirring cook until softened, about 5 minutes. Stir in the garlic and cook for 30 more seconds.

Add to the skillet the corn, cumin, oregano, cayenne, and remaining salt. While stirring, cook until the corn is softened and fragrant, about 3-5 minutes.

Remove the skillet from the heat. Transfer the corn mixture to the rice in the pot, then add the sour cream, green chiles, cilantro, half the shredded cheese, and lime juice.

Stir until everything is well combined then taste and adjust seasonings.

Transfer the rice back to the skillet, then top with the remaining cheese. Bake uncovered for 30-35 minutes or until lightly browned.

Serve warm, garnished with more cilantro.

Excellent recipe but it is extremely rich so in many cases I’d call this a 12 serving or more dish.  I made it first for a cookout and it was a hit.  I used canned green chilies.  Pay attention to Lisa when she says dump the ingredients into the rice pot and return to the skillet.  I stared out thinking I’ll just mix in the skillet and made a mess then moved to the pot to mix.  I also used a bit more butter.  In my opinion the lime is a bit too forward so I’d cut in half.

I made it again last night to go with fried chicken.  My sour cream was bad so I had to pivot.  I used long grain rice boiled in chicken broth.  A whole onion.  Added a seeded jalapeño with the green chilies.  Went with 1 tbsp lime juice.  I simply mixed the corn and peppers with the rice and added Monterrey Jack as it melted quick so I didn’t bake and then topped wit cotija crumbles.  It was a lot lighter dish.

This is AMAZING!!!!  Thanks for sharing with us.

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Ultimate Hatch Chile Quesadilla

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Top 5 hatch chiles recipes from across the web

The most viewed hatch chiles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Hatch Chile Quesadilla

Hatch Chile Slow Cooker Chicken Tac...

How to Roast and Freeze Hatch Green...

Hatch Chile Dip

Hatch chile creamy rice casserole

The most viewed hatch chiles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine