Go Back
Hatch chiles are a culinary treasure hailing from the Hatch Valley in New Mexico, renowned for their vibrant and robust flavor. These chiles are celebrated in Southwestern cuisine, particularly during their harvest season, which typically runs from late summer to early fall. Their unique flavor profile, which ranges from mildly sweet to fiery hot, makes them a staple ingredient in a variety of dishes, including salsas, stews, and, of course, quesadillas.

Hatch Chili Corn Quesadillas

Discover the irresistible flavors of Hatch Chili Corn Quesadillas with this quick and easy recipe! Featuring the sweet and smoky profile of Hatch chiles, fresh corn, and melty cheese, these quesadillas are perfect for any occasion. In under 30 minutes, you can create a delightful dish that’s both satisfying and versatile. Serve them at your next gathering or as a weeknight dinner, and watch everyone come back for seconds! Enjoy the rich tastes of Southwestern cuisine in your kitchen today.
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh or frozen corn kernels

4 Hatch green chiles, roasted and diced (substitute with Poblanos if Hatch chiles are unavailable)

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

8 large flour tortillas

2 tablespoons olive oil or butter (for cooking)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles: If using fresh Hatch chiles, roast them directly over an open flame or under a broiler until the skins are thoroughly charred and blistered. Transfer the hot chiles to a plastic bag and seal to steam for about 10 minutes. Once cooled, peel off the charred skins, remove the seeds, and dice the flesh finely.

    Mix the Filling: In a large mixing bowl, combine the corn kernels, diced roasted Hatch chiles, shredded Monterey Jack cheese, shredded sharp cheddar cheese, cumin, smoked paprika, garlic powder, onion powder, and a generous seasoning of salt and pepper. Stir until all ingredients are evenly mixed and the spices are well incorporated.

      Assemble the Quesadillas: Heat a non-stick skillet or a griddle over medium heat. Place one tortilla in the skillet and add approximately 1/2 to 3/4 cup of the filling mixture onto one half of the tortilla. Fold the other half over the filling to form a half-moon shape. Press down gently with a spatula to seal the edges.

        Cook the Quesadillas: Cook the quesadilla for 3-4 minutes on one side until it turns golden brown and crispy. Carefully flip it over with a spatula and cook the other side for an additional 3-4 minutes, or until the cheese is melted and the tortilla is also crispy.

          Repeat Cooking: Transfer the cooked quesadilla to a cutting board and cut it into wedges. Repeat the cooking process with the remaining tortillas and filling mixture, adding more olive oil or butter to the skillet if necessary to prevent sticking.

            Slice and Serve: Plate the quesadilla wedges and garnish liberally with freshly chopped cilantro. Serve warm with dollops of sour cream and lime wedges on the side for an extra burst of flavor.

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

                Presentation Tips: Arrange the quesadilla wedges on a colorful platter, and sprinkle additional cilantro on top for a vibrant finishing touch. Serve the sour cream in a small bowl at the center with lime wedges arranged around it for an attractive display.