I wasn’t lying when I said in Colorado, we smother/serve everything with green chili. If I am not mistaken, there is even a roasted green chili beer out here. Definitely on my must try list! Once a year, there are roasted chili stands on every corner, and the aroma of roasted chilis fills the air. It’s a wonderful smell that makes me very hungry. The folks at the stands freshly fire roast your chiles and your car smells like green chiles for a week! I love it!
And I’m sure if you’ve been following Mom’s Bistro for a while, you’ll know how much I love leftovers. Leftovers are such a great way to save money on your groceries and Green Chili Quesadillas are a fantastic way to use up all those leftovers for a quick and easy dinner that everyone will love. And even if you’re not in the mood for quesadillas at the time, make and freeze them for an easy dinner or an after school or late night snack, but make sure to save a little more green chili for dipping, or even just smothering them even more!
We find it best to use two whole tortillas instead to make our quesadillas and then cut it like a pizza instead of folding one tortilla in half. There is less chance for the melty cheese to leak out the sides by over stuffing them.
To make these Green Chili Quesadillas ahead of time, follow the directions below. Allow quesadillas to cool, and place in a single layer on a baking sheet. Freeze for at least 3-4 hours, or until completely frozen. Remove from tray and package up in ziplock bags.
The recipe below is for 1 quesadilla. Feel free to change up the amount of cheese and green chili to how you like it. For myself, I usually add more green chilies to my quesadilla, and then serve it with queso.
2 soft taco size flour tortillas
1/2 cup shredded Mexican cheese blend
1 cup leftover Colorado Style Green Chili
2 tbsp butter
In a large pan over medium high heat, melt butter until shimmering. Place one flour tortilla in the bottom of the pan. Top with 1/2 the cheese, then green chili and then remaining cheese. Place other flour tortilla on top – like making a sandwich. – I forgot to take a picture of this step
Cook for 3-4 minutes, until the bottom tortilla easily moves around. You’ll know when it’s ready because it will move with no problem. If it still sticks a little, it’s not ready.
Carefully flip quesadilla, and reduce heat to medium. Place a pot lid over the top of the quesadilla and cook for another 3-4 minutes until the other side is crispy. The pot lid will allow the cheese to get really melted in the quesadilla while it cooks.
Remove from heat and let cool 2 minutes. Slice with a pizza cutter into 6 even size pieces and serve with extra Colorado Style Green Chili.
Get the free printable version of this recipe by clicking the link below for a PDF version to add to your collection.