Name: Abuelo's Mexican Restaurants Green Chile Quesadilla Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Flour tortillas; 2 cups Monterey Jack cheese, shredded; 1 cup Anaheim chiles, diced; 1 cup Fire-roasted red chiles, diced; 1 cup Mushrooms, sliced; 1 medium Onion, sliced; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper

Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Grilled flour tortillas filled with Monterey Jack, Anaheim chiles, fire-roasted red chiles, mushrooms and sautéed onions. Served with sour cream, fresh guacamole and Southwest ranch dip. (1050 cals) | Add Fajita Chicken for $3.49 (add 70 cals)

In a skillet, heat olive oil over medium heat. Add sliced onions and mushrooms, sautéing until softened, about 5-7 minutes. Add diced Anaheim and fire-roasted red chiles, cooking for an additional 2-3 minutes. Season with salt and black pepper.

Prepare the Filling

On half of each flour tortilla, spread a generous amount of the cheese, followed by the sautéed vegetable mixture. Fold the tortilla over to create a half-moon shape.

Assemble Quesadilla

Wipe the skillet clean, then return to medium heat. Grill the quesadillas for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted.

Grill the Quesadilla

Cut the quesadillas into wedges and serve warm with sour cream, fresh guacamole, and Southwest ranch dip.

Serve

Flour tortillas

Monterey Jack cheese, shredded

Anaheim chiles, diced

Fire-roasted red chiles, diced

Mushrooms, sliced

Onion, sliced

Olive oil

Salt

Black pepper