These yummy green chile quesadillas come straight from Kat’s kitchen. I was enlightened when one day she pulled out her comal and layered green chile and cheese between tortillas and grilled them. I kept thinking why hadn’t I thought of that! It was so simple but one of the tastiest things on earth. I topped them with some chunky guacamole with sweet corn and flamethrower sauce. You may want to serve these on the side but we had them as our entire meal. Once you start you just can’t stop!
I like to get my toppers made up front so when the quesadilla’s come off the griddle you can get them hot! I wanted to taste all the things that go with green chile so I started with big chunks of avocado, tomato, sweet corn (fresh roasted corn would have been perfect), green onion, and cilantro followed by a spritz of lime.
Scoop out the insides of 2 avocados.
Add 1/4 cup of diced green onion tops.
Instead of a fork I used a pastry cutter to get that chunky effect.
Add 1/4 cup diced tomato and 2 tablespoons of sweet corn.
Spritz with lime juice and salt to taste.
Lastly, add a couple tablespoons of cilantro and gently fold in.
For 4 large quesadillas I assembled 8 large burrito sized flour tortillas, 1 1/2 blocks of Monterey Jack Cheese and approximately 12 -16 roasted Hatch green chiles.
Shred the cheese and layout the tortillas to a good work space.
Spread a layer of shredded Monterey Jack cheese over one tortilla.
Next, add a layer of green chiles. Depending on the size you may want to add 3 – 4 chiles.
Add another layer of cheese. You want the cheese to melt on both sides.
Top with the 2nd tortilla.
Sorry for the lighting over the stove. Lay the quesadilla on the hot cast iron comal. You can use a cast iron skillet or even a non-stick skillet, whatever you have on hand. No need for any butter or oil, these will toast up in just a few minutes.
Gently lift up the edge to check for browning. Then flip over to grill the other side.
Fresh off the griddle! All you need is a pizza cutter.
Don’t you just want to dig into these crisp quesadillas oozing with cheese and green chile!
Don’t forget to top your quesadillas with some chunky guacamole and flamethrower sauce.
Green Chile Quesadillas
8 Large Flour Tortillas
12 – 16 Hatch Green Chile, roasted, stemmed seeded and peeled
12 ounces Monterey Jack Cheese, shredded
Lay out 1 large flour tortilla and add a layer of shredded Monterey Jack cheese. Lay 3 – 4 green chiles across the cheese layer covering as much of the tortillas as possible. Add another layer of shredded cheese and top with another flour tortilla.
Place the quesadilla onto a heated cast iron comal or skillet. Grill for several minutes until the tortilla begins to brown and cheese begins to melt. Flip the quesadilla over to grill the other side. Cut the quesadilla into triangles with a pizza cutter. Top with Chunky Guacamole, Flamethrower Sauce, or salsa of choice.
Chunky Guacamole with Sweet Corn
2 Haas Avocados
1/4 cup Green Onion Tops, sliced
1/4 cup Tomato, diced
2 tablespoons Sweet Corn
2 tablespoons Cilantro
Spritz of Lime Juice
Salt to Taste
Peel and seed avocados. Mash the avocados with a pastry cutter to get a chunky guacamole. Combine remaining ingredients and blend together.
To keep guacamole from turning brown, lay thin slices of lime over top, seal and refrigerate. Remove lime slices before serving.
An Inspired Cook 