Hatch Chile Quesadillas with New Mexico Hatch Chile Infused Olive Oil Blend

These quesadillas lean into bold, cozy flavor with the help of New Mexico Hatch Chile Infused Olive Oil Blend, giving each tortilla a golden edge and a lively chile-kissed filling that feels simple, satisfying, and full of character.

Garden Infuzions

Hatch Chile Quesadillas with New Mexico Hatch Chile Infused Olive Oil Blend

Warm, melty quesadillas with roasted Hatch chile flavor and a crisp golden finish that brings an easy Southwest favorite to the table.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 quesadillas

Course: Appetizers, Dinner, Lunch

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
• 8 small flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 cup roasted Hatch chiles peeled, seeded, and chopped
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1 tablespoon unsalted butter optional for the skillet
• Salsa sour cream, and guacamole for serving

Equipment

• 1 Large skillet 10 to 12-inch skillet works best
• 1 Mixing bowl For the cheese and chile filling
• 1 Spatula Wide enough for flipping quesadillas
• 1 Cutting board For resting and slicing
• 1 Chef Knife For chopping chiles and onion

Method

 

Instructions

1. 1. In a medium bowl, combine the shredded Monterey Jack, shredded cheddar, chopped Hatch chiles, red onion, cilantro, salt, and cumin.
2. 2. Lay out 4 tortillas and divide the filling evenly over them, leaving a small border around the edges. Top each with a second tortilla and press gently.
3. 3. Heat a large skillet over medium-low heat and add 1 teaspoon of the New Mexico Hatch Chile Infused Olive Oil Blend, plus a little butter if using.
4. 4. Place one quesadilla in the skillet and cook until the bottom is golden and crisp, about 2 to 3 minutes.
5. 5. Carefully flip and cook the second side until the cheese is melted and the tortilla is evenly browned, about 2 to 3 minutes more.
6. 6. Repeat with the remaining quesadillas, adding more infused olive oil to the skillet as needed.
7. 7. Transfer to a cutting board, rest for 1 minute, then slice into wedges and serve warm with salsa, sour cream, and guacamole.

Notes

Roasted Hatch chiles bring the signature flavor here, so use the freshest chiles you can find. If you want a softer bite, cook the quesadillas a touch longer over lower heat instead of rushing the pan. The infused olive oil gives the tortilla a flavorful finish without overpowering the filling.

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Recipe Tips

Use medium-low heat so the tortillas turn crisp before the cheese over-browns. If your Hatch chiles are extra juicy, pat them dry first so the filling stays balanced and the quesadilla slices cleanly.

Serving Suggestions

Serve with salsa, sour cream, guacamole, or a simple chopped tomato salad. These also make a fun lunch plate with rice and beans or a light dinner alongside grilled vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet or toaster oven until the tortilla is crisp again and the cheese is warmed through.

Variations

Add cooked black beans for a heartier filling, swap in pepper jack for more zip, or fold in sautéed onions for extra sweetness. You can also cut the quesadillas into smaller wedges for party-style serving.

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