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Hatch Pepper Grilled Quesadilla
By Chef Tom Fraker

Hatch Chile Grilled Quesadilla


4 large Flour Tortillas
3 cups Shredded Cheddar Jack Cheese
3 New Mexico Hatch Peppers, 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 pepper. 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