Hatch Chile Grilled Quesadilla

Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Tom Fraker.

Ingredients

  • 4 large Flour Tortillas
  • 3 cups Shredded Cheddar Jack Cheese
  • 3 New Mexico Hatch Chiles, roasted, peeled and seeded, diced

Instructions

Set the EGG for direct cooking (no convEGGtor) at 425°F/218°C with a Cast Iron Plancha Griddle.

Place 1 tortilla on a flat surface. Sprinkle with 1/2 of the cheese and chile. Cover with another tortilla and set aside. Repeat for the remaining tortillas.

Place the filled tortillas on the Plancha and cook until the tortilla turns a nice brown color and the cheese begins to melt. Flip them over and repeat for the other side.

Makes 2 large quesadillas

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