Go Back
In the world of comfort food, few dishes can rival the timeless appeal of quesadillas. These versatile treats are not just a staple in Mexican cuisine; they have also woven their way into the hearts and homes of food lovers around the globe. Today, we will dive into the delightful process of making Hatch Chili Corn Quesadillas—an irresistible combination of sweet corn, roasted Hatch chiles, and an indulgent blend of cheeses. This recipe is not just another variation of a classic; it's a celebration of flavors that highlights the unique attributes of Hatch chiles.

Hatch Chili Corn Quesadillas

Discover the mouthwatering delight of Hatch Chili Corn Quesadillas with this easy recipe that combines the sweetness of corn with the smoky heat of Hatch chiles. Perfect for a quick weeknight meal or a crowd-pleasing appetizer, these quesadillas are a culinary celebration. Learn how to roast chiles, mix your filling, and achieve that golden, crispy perfection. Elevate your dish with fresh toppings and sides for a complete experience. Savor every bite!

Ingredients
  

1 cup fresh or frozen sweet corn kernels

2-3 Hatch chiles, roasted, peeled, and finely chopped

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

4 large flour tortillas

2 tablespoons olive oil

Optional toppings: sour cream, avocado slices, and fresh cilantro

Instructions
 

Prepare the Chiles: If using fresh Hatch chiles, roast them over an open flame or on a grill until the skin is charred and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Afterward, peel off the skins, remove the seeds, and finely chop the chiles.

    Mix the Filling: In a medium bowl, combine the sweet corn, chopped Hatch chiles, Monterey Jack cheese, cheddar cheese, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.

      Assemble the Quesadillas: Lay a flour tortilla flat on a surface. Spoon about a quarter of the cheese and corn mixture onto one half of the tortilla. Fold the other half over to create a half-moon shape. Repeat with the remaining tortillas and filling.

        Cook the Quesadillas: Heat 1 tablespoon of olive oil in a skillet over medium heat. Place one quesadilla in the skillet and cook for about 3-4 minutes on each side or until the tortilla is golden and crispy, and the cheese has melted. Add more oil as necessary for subsequent quesadillas.

          Serve: Remove the cooked quesadilla from the skillet and let it rest for a minute before cutting into wedges. Serve warm with sour cream, avocado slices, and fresh cilantro on the side for added flavor.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings