Green Chile Chicken Quesadilla - How To Make Quesadillas

 Green Chile Chicken Quesadilla

We're making a green chile chicken & veggie quesadillas with green chile salsa. Come join us! It's the start of green chile season here in New Mexico! I start to think about all the different ways to cook with it. In today's live stream we make quesadillas two different ways, but they are so versatile it is fun to get creative with the ingredients. Adding green chile to the salsa, instead of jalapenos, just adds another depth of flavor to it all.

Ingredients for Green Chile Chicken Quesadilla:

1 cups shredded chicken

4 large flour tortillas

1 cup chopped NM green chile

2 cups shredded sharp cheddar cheese

1 tablespoon butter

Directions: 

Make sure all your ingredients are prepped and ready to go, because the quesadilla comes together very quickly.  Heat a skillet or large pan on medium to high heat.  Add butter to one side of the tortilla and lay buttered side onto your skillet.  Quickly add cheese evenly to the top of the tortilla, followed by adding the chopped green chile and chicken to one half. Fold tortilla over and cook for another minute before flipping it over to cook on the other side for another minute.  Remove from the pan and let set for about 2 minutes.  If you try and cut into it right away all the cheese will seep out.   

Ingredients for Grilled Veggie Quesadilla:

1 medium zucchini

1 medium yellow zucchini

1/2 of a red bell pepper 

1/2 of a yellow onion 

1/2 cup chopped NM green chile

2 large thin tortillas

1 cup shredded sharp cheddar cheese

1 tablespoon butter

Directions: 

Make sure all your ingredients are prepped and ready to go, because the quesadilla comes together very quickly.  Heat a skillet or large pan on medium to high heat.  Add butter to one side of the tortilla and lay buttered side onto your skillet.  Quickly add cheese evenly to the top of the tortilla, followed by adding the chopped green chile and grilled vegetables to one half. Fold tortilla over and cook for another minute before flipping it over to cook on the other side for another minute.  Remove from the pan and let set for about 2 minutes.  If you try and cut into it right away all the cheese will seep out.   

Fresh Green Chile Salsa

1 12 oz. can chopped tomatoes

1/4 of a medium yellow onion

1 or 2 large NM green chile peppers

1 clove garlic

1 teaspoon salt

Directions: 

Roughly chop pepper and onion and add to a blender, or chopper along with salt and garlic.  Pulse until mostly chopped up.  Now add tomatoes and pulse for about 30 seconds, or until ingredients combine.  Don't blend for too long because then you will end up with a puree, and you want it to be a little chunky.