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To create the perfect Spicy & Crunchy Hatch Chili Quesadillas, the first step is prepping your Hatch chiles. Roasting these chiles enhances their natural flavor and adds a delightful smokiness. Here’s how to do it:

Crispy Hatch Chili Quesadillas

Dive into the irresistible world of Spicy & Crunchy Hatch Chili Quesadillas! This recipe elevates the classic dish with roasted Hatch chiles, Monterey Jack, and sharp cheddar, creating a mouthwatering blend of flavors and textures. Perfect for a quick weeknight meal or a party favorite, these quesadillas are packed with gooey cheese, sweet corn, and zesty onions. Learn about each ingredient's role and master quick cooking techniques for a delectable experience that your family will love!
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Ingredients
  

4 large flour tortillas

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

1 cup fresh Hatch green chiles, roasted and diced (can substitute with canned if needed)

1/2 cup diced red onion

1/2 cup corn kernels (fresh or frozen)

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper, to taste

2 tablespoons olive oil (for frying)

Fresh cilantro, for garnish

Sour cream and salsa, for serving

Instructions
 

Prep the Hatch Chiles: If using fresh Hatch chiles, roast them over an open flame (or in a broiler) until charred. Place in a bowl, cover with plastic wrap for about 15 minutes, then peel and dice.

    Mix the Filling: In a large mixing bowl, combine the shredded Monterey Jack and cheddar cheese, diced Hatch chiles, red onion, corn, cumin, smoked paprika, garlic powder, salt, and pepper. Mix until well combined.

      Assemble the Quesadillas: Place one tortilla on a clean surface. Sprinkle a generous amount of the cheese and chile mixture on half of the tortilla. Fold the other half over to create a half-moon shape. Repeat this step with the remaining tortillas and filling.

        Cook the Quesadillas: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add one quesadilla and cook for 3-4 minutes or until the underside is golden and crispy. Carefully flip it over and cook for another 3-4 minutes on the second side, adding more oil if necessary.

          Keep Warm and Repeat: Transfer the cooked quesadilla to a cutting board and cover with aluminum foil to keep warm. Repeat the process with the remaining quesadillas, adding oil as needed.

            Serve: Cut the quesadillas into wedges and garnish with fresh cilantro. Serve hot alongside sour cream and your favorite salsa for dipping.

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