Green Chili & Monterey Jack Quesadillas Recipe

Step 1

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.

Step 2

Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes.

Step 3

Transfer to cutting board.

Step 4

Cut each quesadilla into 6 wedges.

Step 5

Transfer to platter.

Step 6

Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa.

Step 7

Serve hot.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute olive oil for vegetable oil to add a more robust flavor. The benefit of this substitution is that it adds a more flavorful dimension to the dish.
Substitute cheddar cheese for Monterey Jack cheese to add a sharper flavor. The benefit of this substitution is that it gives the dish a more complex flavor profile.

Variations

Cheese and Spinach Quesadillas Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese, 1/4 of chili mixture, 2 tablespoons salsa, and 1/2 cup chopped fresh spinach. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, salsa, and spinach. Serve hot.

Serve with

Mexican Street Corn Salad:

This Mexican-inspired side dish is the perfect complement to the quesadillas. It is a simple salad made with sweet corn, creamy mayonnaise, salty Cotija cheese, and a hint of chili powder and lime juice. The combination of flavors is sure to please any palate and make for a delicious meal!

Black Bean and Rice Burrito Bowls: This easy and flavorful burrito bowl is the perfect accompaniment to the Mexican Street Corn Salad. It is made with black beans, cooked rice, and a variety of vegetables, all topped with a delicious avocado and lime crema. The combination of flavors and textures make this a great meal that is sure to please.

FAQ

Q: How do I cut the quesadillas?

A: Cut each quesadilla into 6 wedges. Use a cutting board and a sharp knife to cut the quesadillas.

Q: How do I store quesadillas?

A: Store quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the microwave before serving.

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Fun facts:

The Monterey Jack cheese used in this recipe was first created in Monterey, California in the late 1800s by a Scottish immigrant named David Jack.

The poblano peppers used in this recipe are a part of Mexican culture and have been used in Mexican cooking for centuries. They are also the same type of pepper used in the famous dish, chiles rellenos.