Go Back
–+ servings
250ml Arizona Heat Infused Olive Oil Blend for tacos and grilled meats
Garden Infuzions

Arizona Green Chile & Cheese Quesadillas with Arizona Heat Infused Olive Oil Blend

Golden tortillas, melty Monterey Jack, roasted green chiles, and a punchy drizzle of Arizona Heat Infused Olive Oil Blend come together in a quick quesadilla that’s crisp, gooey, and full of Southwestern flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 quesadillas
Course: Appetizers, Dinner, Lunch, Snacks
Cuisine: American Classics, Fusion Cuisine, Mexican, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Arizona Heat Infused Olive Oil Blend
  • 8 8-inch flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup roasted green chiles drained and chopped
  • 1/4 cup diced white onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter divided
  • Salsa for serving
  • Sour cream for serving
  • Guacamole for serving

Equipment

  • 1 Large skillet 10-12 inch
  • 1 Mixing bowl for filling
  • 1 Spatula for flipping
  • 1 Cutting board for slicing
  • 1 Chef Knife for chopping chiles and onion

Method
 

Instructions
  1. 1. In a medium bowl, mix the Monterey Jack, cheddar, roasted green chiles, diced onion, salt, and black pepper until evenly combined.
  2. 2. Lay out 4 tortillas and divide the filling evenly among them, spreading it over one half of each tortilla. Fold each tortilla over to make a half-moon.
  3. 3. Heat a large skillet over medium heat and add 1 tablespoon of the Arizona Heat Infused Olive Oil Blend plus 1 tablespoon of butter.
  4. 4. Cook 1 or 2 quesadillas at a time, pressing gently with a spatula, until the bottom is crisp and golden, about 2 to 3 minutes.
  5. 5. Flip carefully, adding a little more oil or butter to the pan as needed, and cook the second side until golden and the cheese is fully melted, 2 to 3 minutes more.
  6. 6. Transfer to a cutting board and repeat with the remaining quesadillas, using the rest of the oil and butter.
  7. 7. Rest the quesadillas for 1 minute, then cut into wedges and serve warm with salsa, sour cream, and guacamole.

Notes

For the best texture, keep the filling layer even and avoid overfilling the tortillas. If you want a little more color and a deeper skillet finish, brush the outside of each quesadilla lightly with extra Arizona Heat Infused Olive Oil Blend before cooking. The quesadillas are best served right away while the cheese is still stretchy and the tortilla edges are crisp.

Tried this recipe?

Let us know how it was!