Go Back
Quesadillas are a beloved staple in Mexican cuisine, cherished for their simplicity and versatility. Traditionally made with tortillas and cheese, these delectable dishes can be customized with a wide range of fillings, making them a favorite for both everyday meals and festive gatherings. As culinary creativity flourishes, one innovative variation has captured the hearts of food enthusiasts: the Spicy Hatch Chili Corn Quesadilla. This dish elevates the classic quesadilla with the bold flavors of hatch green chiles and sweet corn, offering a unique and satisfying twist.

Hatch Chili Corn Quesadillas

Discover the delightful twist on a classic with Spicy Hatch Chili Corn Quesadillas! Combining the bold flavors of hatch green chiles and sweet corn with creamy cheeses, this dish elevates the traditional quesadilla to new heights. Perfect for busy weeknights or festive gatherings, you can whip them up in under 30 minutes. Enjoy them as a quick lunch or impress guests with a delicious appetizer that’s sure to please. Experience the joy of cooking and sharing this flavorful treat!
Print Recipe Pin Recipe

Ingredients
  

4 large flour tortillas

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

1 cup canned hatch green chiles, drained and chopped

1 cup corn kernels (fresh or frozen)

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

2 tablespoons fresh cilantro, chopped (plus extra for garnish)

2 tablespoons olive oil or butter for cooking

Optional: sour cream or guacamole for serving

Instructions
 

Prep the Filling: In a large mixing bowl, combine the shredded Monterey Jack and sharp cheddar cheeses. Add the chopped hatch green chiles, corn kernels, smoked paprika, garlic powder, onion powder, salt, black pepper, and chopped cilantro. Mix all the ingredients until well combined.

    Assemble Quesadillas: Lay one flour tortilla flat on a clean surface. Spread a generous portion of the cheese and chili filling evenly over one half of the tortilla. Fold the tortilla over to create a half-moon shape.

      Cook the Quesadillas: In a large skillet over medium heat, add 1 tablespoon of olive oil or butter. Once hot, place the folded quesadilla in the skillet. Cook for about 3-4 minutes until the bottom is golden and crispy. Carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side, adding more oil or butter if needed.

        Repeat & Keep Warm: Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling. You can keep the cooked quesadillas warm in a low oven (around 200°F / 95°C) while you finish cooking the rest.

          Serve: Cut the quesadillas into wedges and serve warm, garnished with extra cilantro. Accompany with sour cream or guacamole for dipping.

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