While we enjoy chiles all throughout the year in Arizona, the heart of the Hatch Chile harvest is almost over! To capture the incredible flavor of these famous southwestern sweet and flavorful chiles, make some tasty quesadillas.
Let me share a few tips to making them crisp and not soggy. All you need are flour tortillas and some cheese. Then you can get fancy and add some fixings if you like.
Get your skillet medium hot, and just brush it lightly with oil. You don’t want soggy quesadillas.
If you love grilled veggies like red onion, chiles and peppers, just slice them all up, place them on a tray and just sprinkle with salt to draw out the moisture. Then roast or grill your veggies until charred. You can add a little olive oil, but the dryer the veggies, the better for non-greasy quesadillas.
Don’t stack your tortillas on top of each other. Just fill each one with cheese and fixings. Then fold over. Make another one with cheese on the opposite side, fold it over, and cook them that way.
They’re easier to get into the pan, easier to flip without losing any filling and makes cutting them a breeze.
1 cup shredded sharp cheddar cheese
1 cup shredded Jack cheese
4 (10-inch) flour tortillas
2 cups shredded, rotisserie chicken
2-3 large Hatch chiles (green chiles) charred, seeded and diced
Optional garnishes: Coarsely chopped fresh cilantro, pico de gallo or salsa, guacamole, sour cream.
Heat a large frying pan over medium heat until hot, about three minutes.
Place a tortilla in the pan and sprinkle with cheese, chicken and chiles. Fold tortilla over.
Make another one with cheese on the opposite side, fold over in the opposite direction and cook them side by side. Together, the tortillas should look like a full circle. Cook until golden brown. Repeat with the remaining ingredients to make the rest of the quesadillas.
Slice into wedges. Top or serve with optional garnishes.