Hatch Green Chile Chicken Quesadillas

Key Ingredients and Substitutions

For these Hatch Green Chile Chicken Quesadillas, you just need a handful of simple ingredients – most of which you can easily find at your local grocery store or may already have on hand.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Tortillas: You’ll want to use large 9-to-10-inch flour tortillas for these quesadillas. The bigger size gives you plenty of real estate to pack in all the tasty fillings. If you can all find standard-size tortillas, divide the toppings into four instead of two.  Also, a bonus if you can find freshly made tortillas.  Our local grocery store makes them in-house, or we purchase them from a neighborhood Mexican restaurant. 
• Shredded Cheese: You want a good melting cheese to bind all the fillings together.  We like using a Chihuahua or Queso Asadero, but Monterey Jack is also a good choice. Do yourself a favor and shred it fresh from the block – those pre-shredded packs just don’t melt as well.
• Chicken: We used grilled chicken breasts sliced into small chunks, but rotisserie chicken from the grocery store or leftover cooked chicken you have on hand works great, too.
• Hatch Green Chiles: Here’s the star of the show – freshly roasted Hatch Green Chiles. These babies give you that trademark smoky, slightly spicy Southwestern flavor.  Can’t find fresh Hatch chiles? You can substitute with a can of diced green chiles or fresh roasted Anaheim peppers. 

How to Make Hatch Green Chile Chicken Quesadillas

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Cook the quesadilla on medium heat to allow the cheese to melt without the tortilla getting too brown or burnt.

1. Cook the Quesadilla: Melt a small bit of butter in a large skillet over medium heat. This will help get a nice crispy exterior on the quesadillas.  Take one tortilla and place it flat in the hot skillet. On one half, layer shredded cheese, the cooked chicken, and a generous amount of diced Hatch green chiles (less or more, depending on your heat preference). Once your fillings are piled on one half, fold the other tortilla half over to create a half-moon shape. Use a spatula to gently press down and seal in the fillings. Cook the quesadilla for around 2 minutes per side until the tortilla is golden brown and crisp and the cheese is fully melted and gooey. Repeat with the remaining quesadillas. Slice the hot quesadillas into wedges and serve with guacamole, sour cream, or salsa.

Make-Ahead and Storage

Make-Ahead: The chicken, Hatch green chiles, and shredded cheese can all be prepped up to 3 days in advance for easy quesadilla assembly later. Cook and shred/dice the chicken, then refrigerate in an airtight container. Roast the chiles, let cool, and store in a separate airtight container. Keep the shredded cheese in a resealable plastic bag.

How to Store: Fully cooked quesadillas can be kept in the refrigerator for 3-4 days or frozen for up to 2 months if stored in a freezer-safe container. Allow them to cool completely, then wrap tightly in plastic wrap or foil to prevent drying out.

How to Reheat: For the best texture, reheat quesadillas in a dry skillet over medium heat for 2-3 minutes per side until heated and the cheese is melty. You can also reheat in a 350°F oven for about 10 minutes, flipping halfway through. If reheating from frozen, bake at 400°F for 15-20 minutes, flipping halfway through. Avoid the microwave, as it can make the tortillas rubbery.

Recipe Tips and Notes

• Use a pizza cutter or sharp knife to slice the cooked quesadillas into wedges for serving.
• Go vegetarian by omitting the chicken and loading up on roasted veggies instead.
• Customize the heat level by using a mix of hot and mild Hatch chiles.

Frequently Asked Questions