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Quesadillas are a beloved staple of Mexican cuisine, cherished for their simplicity and versatility. These delicious pockets of goodness can be filled with a variety of ingredients, making them a popular choice for quick meals, snacks, or even gourmet dining experiences. Their crispy exterior and warm, melty interior make them a comfort food favorite, appealing to all ages and palates.

Hatch Chili Corn Quesadillas

Elevate your snack game with Fiery Hatch Chili Corn Quesadillas! This recipe combines the smoky sweetness of Hatch chiles with fresh corn and melty cheese for a deliciously satisfying dish. Perfect for casual gatherings or a cozy dinner, these quesadillas showcase simple ingredients and vibrant flavors. Learn how to roast Hatch chiles, mix a flavorful filling, and achieve the perfect crispy texture. Gather your loved ones and get ready to enjoy this delightful treat that celebrates seasonal ingredients!
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Ingredients
  

2 cups fresh corn kernels (or 1 can of sweet corn, drained)

2 medium Hatch green chiles, roasted, peeled, and chopped (or substitute with Anaheim chiles)

1 cup shredded Monterey Jack cheese (or cheese of your choice)

1 cup shredded cheddar cheese

4 large flour tortillas

1/4 cup fresh cilantro, chopped

1 teaspoon cumin powder

1 teaspoon garlic powder

1 tablespoon olive oil

Salt and pepper to taste

Optional: Sour cream or guacamole for serving

Instructions
 

Prepare the Chiles: Begin by roasting the Hatch chiles over an open flame or under a broiler until they are charred on all sides. Place them in a bowl covered with plastic wrap for about 10 minutes. This will help steam off the skins. Once cooled, peel the skins off, slice, and chop the chiles.

    Mix the Filling: In a large mixing bowl, combine the fresh corn kernels, chopped roasted chiles, Monterey Jack cheese, cheddar cheese, cilantro, cumin, garlic powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

      Heat the Skillet: Heat a large skillet over medium heat and add the olive oil. Once hot, place one tortilla in the skillet.

        Assemble the Quesadilla: On one half of the tortilla, generously scoop the corn and cheese mixture. Fold the other half of the tortilla over to cover the filling, pressing down gently to adhere.

          Cook the Quesadilla: Cook for about 3-4 minutes on one side, or until golden brown and crispy. Carefully flip the quesadilla using a spatula and cook the other side for another 3-4 minutes until it's also golden and the cheese is melted.

            Repeat: Remove the cooked quesadilla from the skillet and keep warm. Repeat the process with the remaining tortillas and filling.

              Serve: Cut the quesadillas into wedges and serve hot with sour cream or guacamole if desired.

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