Hatch Green Chile Chicken Quesadillas are a great fast and easy Mexican food recipe! Flour tortillas packed with cheese, roasted peppers, and rotisserie or leftover chicken. A perfect weeknight dinner idea for a quick meal.
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).
Notes
Use any vegetables you wish in these quesadillas! Onions, cilantro, and corn are all great additions.Meat lover? Increase chicken to 3/4 cup.