By Chef Tom Fraker
Yield: 2 large quesadillas
|3||cups||shredded cheddar jack cheese|
|3||New Mexico Hatch Chiles, roasted, peeled, seeded, and 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.
Recipe from Hatch Chile Cookbook
Please note that some ingredients and brands may not be available in every store.