Hatch Green Chile Chicken Quesadillas
Kewa Pueblo's café serves Pueblo cuisine with a Southwestern twist. This recipe for Hatch Green Chile Chicken Quesadillas highlights New Mexico's famous Hatch chiles.
Ingredients
Method
- Combine the shredded chicken, chopped green chiles, cumin, garlic powder, and a pinch of salt and pepper in a mixing bowl. Mix until evenly coated.
- Lay one tortilla flat and sprinkle a layer of shredded cheese over half of it. Add a layer of the chicken and green chile mixture on top of the cheese, then sprinkle another thin layer of cheese. Fold the tortilla in half to form a semicircle. Repeat with the remaining tortillas.
- Heat a skillet or griddle over medium heat and add a small amount of oil or butter. Place a folded quesadilla in the skillet and cook for 2-3 minutes on each side or until the tortilla is golden and crispy and the cheese has melted. Remove from the skillet and repeat with the other quesadillas.
- Cut the cooked quesadillas into wedges and serve warm with your favorite toppings, such as sour cream, salsa, or fresh cilantro. Recipe excerpted from Route 66 Recipes: A Culinary Cruise Along the Mother Road , reprinted with permission from Arcadia Publishing.
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