Muy Bueno: Fiestas 
Green Chile and Cheese Quesadilla
Gooey cheese, zesty green chiles, and a crispy flour tortilla makes the ultimate quick and easy Green Chile Quesadilla.
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If I could survive on one dish it would be quesadillas. Ever since I was a tween I would make them – it’s the first recipe every kid should learn to make.
These quesadillas are so comforting and perfect for lunch with hungry kiddos at home. Green chiles add a subtle spice to these easy-to-make quesadillas.
If you have homemade flour tortillas even better, but if not, use store-bought flour tortillas and quality cheese.
What’s the best cheese for quesadillas?
Select a creamy, smooth, semi-soft white cheese that melts beautifully. Some of my favorite cheeses for a quesadilla is classic Cabot white cheddar cheese or pepper jack cheese for a mild kick.
Grate your own cheese
Shred the cheese yourself rather than buying pre-packaged shredded cheese for best flavor.
Grating cheese is also more economical than buying a bag of pre-grated cheese.
What kind of chile can be used?
Choose chile according to your tolerance for heat. For a very mild flavor roast poblano chile peppers or for a shortcut try canned Hatch diced green chile.
Roast chile peppers
If you are unsure how to roast chile peppers, please refer to this blog post: How to roast chile peppers.
How to serve quesadillas
These quesadillas are the ultimate comfort food and beyond simple to make. For a full meal serve quesadillas with homemade guacamole and salsa casera.
What is your favorite quesadilla? Let me know in the comments below.
Green Chile and Cheese Quesadilla
Ingredients
- 4 4 (10-inch) flour tortillas
- 1 cup Cabot cheddar or pepper jack cheese, shredded
- 2 roasted Poblano chile peppers, diced
- Salsa, for garnish
- Guacamole, for garnish
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Instructions
- Preheat a comal for 1 minute over medium-low heat. The temperature on the skillet is important so that the tortillas do not harden or overcook before the cheese fully melts.
- Warm tortillas for 1 minute on one side, flip and sprinkle some of the cheese on one of the tortillas, add chile, and top with another tortilla and press gently with a spatula.
- Flip occasionally until quesadillas are golden brown on each side and cheese has melted.
- Repeat with remaining tortillas and ingredients.
- Top them with salsa and guacamole, if desired.
Notes
- Choose chile according to your tolerance for heat. For a very mild flavor roast poblano chile peppers or for a shortcut try canned Hatch diced green chile.
- If you are unsure how to roast chile peppers, please refer to this blog post: How to roast chile peppers.
Photography by Jenna Sparks
This post is in partnership with Cabot Cheese. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
2 Comments on “Green Chile and Cheese Quesadilla”
These look yummy! I will attempt to make them on Friday!
We love these, but kick it up a notch with NM Big Jim’s or Colorado’s own Pueblo chilies. Yeehaw !