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–+ servings
New Mexico Hatch Chile Infused Olive Oil Blend 250ml bottle
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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Appetizers, Dinner, Lunch
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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