Old West Quesadilla Recipe

Roast and prepare Hatch chiles (if not pre-roasted)

Preheat a broiler or gas burner to high. Place whole Hatch chiles on a baking sheet under the broiler or directly on the gas flame, turning occasionally, until skins are blackened and blistered all over (8–12 minutes). Transfer chiles to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam—this loosens skins. Peel off charred skins, slit each chile and remove seeds and membranes to reduce heat, then slice into 1/2-inch strips. Measure 2 cups sliced chiles.

If using pre-roasted chiles, simply peel, seed, and slice to yield 2 cups.

Sauté onions and combine filling

Heat a medium skillet over medium heat. Add 1 tsp neutral oil and 1/2 cup thinly sliced onion. Sauté until soft and translucent, about 4–5 minutes. Add the sliced Hatch chiles and cooked chicken (if using). Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Cook, stirring, 2–3 minutes until heated through and flavors meld. Remove from heat and stir in 2 tbsp chopped cilantro. Taste and adjust seasoning.

Mix cheeses

In a bowl combine 1.5 cups grated sharp cheddar and 1 cup grated Monterey Jack. Toss briefly so cheese is evenly distributed for melting.

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Melt 1/2 tablespoon butter in the skillet and swirl to coat the surface.

Assemble initial quesadilla

Place one flour tortilla flat in the skillet. Sprinkle about 3/4 cup of the cheese mixture evenly over half of the tortilla. Top the cheese with approximately 1/2 cup of the Hatch chile and onion mixture (and about 1/4 cup shredded chicken if using). Sprinkle a little more cheese (about 2 tbsp) over the filling to help seal, then fold the empty half of the tortilla over the filled half to create a half-moon.

Cook until golden and melty

Cook the folded quesadilla 2–3 minutes on the first side, pressing gently with a spatula to ensure contact and even melting. When the bottom is golden brown, add 1 tsp butter around the exposed edge if needed for browning, flip carefully, and cook the other side 1.5–3 minutes until golden and the cheese is fully melted. Adjust heat as needed to avoid burning while ensuring cheese melts.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Repeat the assembly and cooking process with the remaining tortillas and filling. You should get 4 filled tortillas (serves 4) using roughly the listed quantities.

Finish and garnish

Slice each quesadilla into 3–4 wedges. Serve hot with optional sour cream, pico de gallo or salsa, pickled jalapeños, and lime wedges.

Place sour cream, pico de gallo, and pickled jalapeños in small bowls for serving. Offer lime wedges to squeeze over the quesadillas for brightness.