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Hatch Chile Grilled Quesadillas

Hatch Chile grilled quessadillas
Hatch Chile Grilled Quesadillas
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The recipe and photography for this post were provided by our friends at Melissa’s Produce.

Open the hatch (of your grill) and get ready to experience a zesty twist on a classic Mexican dish! With just three ingredients and four simple steps, one bite of Hatch Chile-filled meal will have you saying “quesadi-yes!”

Hatch Chile Quesadillas

Makes 2 large quesadillas


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


  1. Prepare a hot BBQ grill.
  2. Place 1 tortilla on a flat surface. Sprinkle with 1/2 of the cheese and pepper. Cover with another tortilla and set aside. Repeat for the remaining tortillas.
  3. Place the filled tortillas on the grill and cook until grill marks appear and the cheese begins to melt. Flip them over and repeat for the other side.
  4. Remove from the grill and serve topped with extra Hatch Chile Peppers.

Hatch Chile Grilled Quesadilla

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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