Green Chile Quesadillas Food

GRILLED GREEN CHILI QUESADILLAS

Steps:

• Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
• Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

EASY CHICKEN GREEN CHILI QUESADILLAS

Steps:

• Place the tortillas on a large saute pan.
• Add 1/2 cup cheese, 1 cup chicken, 1 tbsp green chili and 1/2 tbsp cilantro to each tortilla.
• Cook over med heat until the cheese is melted, fold the tortilla over, remove from the heat and cut into quarters.
• Serve.

GREEN CHILE AND CHICKEN QUESADILLAS

Steps:

• Heat large skillet over medium heat.
• Top half of a tortilla with cheese, chicken, onion, chiles, and peppers.
• Fold tortilla in half and press down.
• Lightly brush melted butter on both sides of tortilla and place on skillet, cooking 1-2 minutes on each side.
• Repeat with remaining ingredients.
• Serve with salsa and guacamole.

GREEN CHILE BREAKFAST QUESADILLAS

Steps:

• Put butter in a heavy-bottomed saucepan over medium heat. Add onion, season lightly with salt and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook for 1 minute more. Sprinkle in flour and stir to coat.
• Add broth a little at a time, whisking constantly until thickened, about 2 minutes. Add chopped chile, cumin, oregano and about 1/2 teaspoon salt. Lower heat and simmer, stirring occasionally, for 15 to 20 minutes. You should have about 3 cups medium-thick sauce. (May be prepared in advance and refrigerated for up to 5 days.) Keep sauce warm.
• Heat oven to 350 degrees. Set a large cast-iron skillet over medium-high heat. Warm tortillas on both sides, one at a time, without allowing them to crisp or brown much. Place tortillas on a baking sheet (you may need 2) and sprinkle each with 2 ounces of the grated cheese. Put in oven to melt cheese.
• Melt butter in a small skillet over medium heat. Add potatoes if using, heat them through and let lightly brown. Season eggs with salt and pepper, pour over potatoes and quickly stir mixture until eggs are soft-scrambled. Remove tortillas from oven and place 1/4 of the cooked egg mixture at the center of each. Fold tortillas in half and transfer to 4 warm plates. Spoon 1/4 cup warm green chile sauce over each quesadilla. Sprinkle with queso fresco and top with cilantro sprigs and avocado slices. Garnish with whole or halved radishes if desired. Serve immediately.

MAMA ORTEGA'S GREEN CHILE QUESADILLAS

Steps:

• Combine chees,chiles, corn and green onion in medium bowl. Spread 1/3 cup cheese mixture onto oe half of each tortilla; fold tortilla in half.
• Spray large skillet with nonstick cooking spray; place two quesadillas in skillet.
• Cook each side over medium-high heat until golden brown and cheese is melted.
• Repeat with remaining ingredients.
• Cut each tortilla in half.
• Serve with salsa and cilantro.