These Hatch Green Chile Chicken Quesadillas are a quick and easy dinner recipe! A great Mexican food idea with lots of flavor that is ready in just minutes.
Why You Will Love This Recipe
Something I love about quesadillas is how fast they cook up and how delicious they are!
These Hatch Green Chile Chicken Quesadillas are ready in just a few minutes and a great way to use up rotisserie or leftover chicken.
Using a white cheese lets the flavor of the chicken and roasted green chile peppers shine.
And this quesadilla would taste amazing with a Spicy Mango Margarita!
Ingredients
These are the ingredients you need to make the Hatch Green Chile Chicken Quesadillas:
- Rotisserie Chicken
- Diced Green Chiles
- Monterrey Jack Cheese
- Flour Tortilla
- Butter
- Garlic Powder
What are Hatch Chile Peppers?
These peppers are named after the town they originated in: Hatch, New Mexico.
They are long, somewhat thin, light green peppers.
If you are familiar with Anaheim peppers, they actually are very similar! Anaheim peppers were taken from Hatch to Anaheim, California and grown to be incredibly mild with very little heat.
Fresh peppers are best if you can find them, followed by frozen ones that you can find in the Hispanic frozen section of the grocery store. Canned peppers will also work great!
Equipment
This is the equipment you need to make this homemade quesadilla:
- Knife
- Cutting Board
- Large Skillet
- Spatula
- Measuring Cups
Instruction Overview
If using raw/fresh tortillas, lightly cook them.
Heat a nonstick skillet.
Add butter and when melted, add the tortilla.
Spread the cheese across the tortilla.
Then spread the chicken and green chiles across the cheese.
When the cheese is melting, fold the tortilla in half.
Toast 1-2 minutes until lightly browned and then flip.
Cook the second side another 1-2 minutes and remove when light brown to rest on a cutting board.
Cut into pieces and serve with your favorite toppings!
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Modifications and Substitutions
Any cheese that melts well can work here in place of the Monterey Jack. Options include Oaxaca, Pepperjack, cheddar, and even mozzarella.
Rotisserie chicken is perfect for this recipe. You can also use any cooked or leftover chicken that has neutral or Mexican flavors.
Kim’s Tips
Have everything ready to go before you start cooking the quesadillas as they cook fast!
FAQs
What cheese is best for a quesadilla?
I love Monterey Jack or Pepperjack because they are creamy and let the flavors of the quesadilla shine.
Other great melting cheeses include cheddar, Oaxaca, or even mozzarella.
Do I grease the pan for quesadilla?
Should I butter my quesadilla?
What’s the best way to flip a quesadilla?
Use a wide spatula to get under the quesadilla and flip it quickly!
If anything does fall out, not to worry, just push the pieces back into the middle 🙂
Hatch Green Chile Chicken Quesadillas
Equipment
- Knife
- Measuring Cups
Ingredients
- ½ Tablespoon unsalted butter
- 1 large flour tortilla
- ¾ cup shredded Monterey Jack cheese (more or less as preferred)
- ½ cup rotisserie chicken shredded (or diced if preferred) (leftover is great to use)
- 2 ounces diced green chiles heat level of choice
- garlic powder
Instructions
- Pre cook your tortillas if they are not cooked already.
- Make sure your chicken is ready to go. Use any leftover chicken, or bake some, and shred.
- Heat a nonstick skillet over medium heat. Make sure all of your ingredients are ready to go as you will be building quickly in the skillet.
- When everything is diced and ready, put the butter into the skillet. As soon as the butter is melted, placed a tortilla in the skillet.½ Tablespoon unsalted butter, 1 large flour tortilla
- Add the monterey jack cheese spread out across the tortilla in the skillet.¾ cup shredded Monterey Jack cheese
- Spread the chicken across the cheese.½ cup rotisserie chicken
- Sprinkle the peppers across the entire tortilla in a single layer.2 ounces diced green chiles
- Sprinkle a small amount of garlic powder across the fillings.garlic powder
- When the cheese is starting to melt, use a spatula to fold the tortilla in half.
- Cook for approximately 2 minutes per side until the tortilla is lightly browned.
- Remove the quesadilla and place on a cutting board to rest for 1-2 minutes. The resting will let the cheese start to settle so that it does not all leak out when cut.
- Cut the quesadilla into triangles and serve with condiments and toppings of choice (sour cream, guacamole, salsa, etc).
