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Hatch Chili Quesadillas

by Tiffany Allison, Aunt Chilada's

GMAZ interview by Javier Soto and Kaley O'Kelley

Posted on August 29, 2012 at 7:29 PM

PHOENIX -- Just like real champagne is from the Champagne region of France, true Hatch chilies are from Hatch, N.M. The Hatch season is very short -- from August to September -- so now is the time to get them.

Hatch chili aficionados often cook them and freeze them so they can enjoy all year long. From sweet and mild to "burn your face off," there are six zones of flavor (heat) for Hatch chilies.

There are basically three way to cook chilies: Roast them on a grill, roast them in the oven or deep fry them.

Ingredients
2 Roasted Hatch Chilies
1 Red Sweet Vine Pepper (chopped)
1 Yellow Sweet Vine Pepper (chopped)
1 Orange Sweet Vine Pepper (chopped)
1/2 Cup Cheddar Cheese
1/2 Cup Jack Cheese
Large Flour Tortillas
1/4 tsp Garlic Powder
Salt and Pepper to Taste
Dash of cooking oil or butter

Instructions
On grill, In Oven, OR in Deep Fryer:  Roast Hatch chilies until crisp.

Remove Hatch Chilies from heat and either place in paper bag or wrap in plastic wrap until cool.

Once cool remove skin, chop, and set aside.

In skillet add cooking oil or butter.  Once hot, add chopped sweet peppers, hatch chilies, garlic, salt, and pepper.  Saute 1-3 minutes or until supple.  Set aside.

Place tortilla on hot plate or skillet and top with mixture of cheddar and jack cheese.

Once the cheese is melted, top with chili medley, fold, and serve!

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