Hatch Chile Grilled Quesadilla
By Chef Tom Fraker


4 large Flour Tortillas
3 cups Shredded Cheddar Jack Cheese
3 New Mexico Hatch Chiles, roasted, peeled and seeded, diced


Prepare a hot BBQ grill.

Place 1 tortilla on a flat surface. Sprinkle with 1/2 of the cheese and chile. Cover with another tortilla and set aside. Repeat for the remaining tortillas.

Place the filled tortillas on the grill and cook until you get nice grill marks and the cheese begins to melt. Flip them over and repeat for the other side.

Makes 2 large quesadillas

Recipe from Hatch Chile Cookbook