Green Chile and Cheese Quesadilla
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on Apr 08, 2020, Updated Jul 16, 2020
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Gooey cheese, zesty green chiles, and a crispy flour tortilla makes the ultimate quick and easy Green Chile Quesadilla.
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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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 !