Best 7 Mama Ortegas Green Chile Quesadillas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Mama Ortega's Green Chile Quesadillas: A Taste of New Mexican Cuisine**

Discover the flavors of New Mexico with Mama Ortega's Green Chile Quesadillas, a delightful dish that combines the region's iconic green chiles with gooey cheese, all wrapped in a crispy tortilla. This staple of New Mexican cuisine is a perfect blend of spice, comfort, and convenience, making it a favorite among locals and visitors alike. With three variations – traditional, vegetarian, and vegan – this recipe offers options for every dietary preference, ensuring everyone can enjoy the goodness of a green chile quesadilla.

**Traditional Green Chile Quesadillas:**

This classic recipe stays true to the original, featuring a savory filling of tender green chiles, melted cheese, and a touch of onion, all encased in a golden-brown tortilla. The green chiles, a hallmark of New Mexican cooking, provide a unique combination of heat and flavor, while the cheese adds a gooey, satisfying texture.

**Vegetarian Green Chile Quesadillas:**

For those who prefer a meatless option, the vegetarian variation offers a delicious alternative. Roasted poblano peppers and zucchini replace the beef, adding a smoky, earthy flavor profile to the quesadilla. The combination of soft poblanos, crisp zucchini, and melted cheese creates a satisfying bite that is both flavorful and wholesome.

**Vegan Green Chile Quesadillas:**

Catering to vegan dietary needs, this variation swaps out the cheese for a creamy cashew-based sauce, resulting in a dairy-free quesadilla that is equally delicious and satisfying. The cashew sauce, made with roasted cashews, nutritional yeast, and spices, provides a rich, cheesy flavor that complements the green chiles and tortillas perfectly.

Indulge in the taste of New Mexico with Mama Ortega's Green Chile Quesadillas. With three distinct variations to choose from, this recipe offers a flavor-packed experience for everyone. Whether you prefer the traditional beef filling, the vegetarian roasted poblano and zucchini, or the vegan cashew-based sauce, these quesadillas are sure to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED GREEN CHILI QUESADILLAS



Grilled Green Chili Quesadillas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

3 fresh chile peppers, such as poblanos -- any variety may be used, according to your tolerance for heat
4 (12-inch) large flour tortillas
3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section
1 cup sour cream
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
  • Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

MAMA ORTEGA'S GREEN CHILE QUESADILLAS



Mama Ortega's Green Chile Quesadillas image

Make and share this Mama Ortega's Green Chile Quesadillas recipe from Food.com.

Provided by crazycookinmama

Categories     Lunch/Snacks

Time 20m

Yield 10 serving(s)

Number Of Ingredients 7

2 cups shredded cheddar cheese
1 (4 ounce) can diced green chilies
1/2 cup whole kernel corn
1/4 cup sliced green onion
10 (6 inch) fajita-size flour tortillas
salsa
chopped fresh cilantro (optional)

Steps:

  • Combine chees,chiles, corn and green onion in medium bowl. Spread 1/3 cup cheese mixture onto oe half of each tortilla; fold tortilla in half.
  • Spray large skillet with nonstick cooking spray; place two quesadillas in skillet.
  • Cook each side over medium-high heat until golden brown and cheese is melted.
  • Repeat with remaining ingredients.
  • Cut each tortilla in half.
  • Serve with salsa and cilantro.

BEEF-AND-GREEN CHILE QUESADILLAS



Beef-And-Green Chile Quesadillas image

Found this recipe in our Sunday Newspaper, sounds good!Leftovers make a quick, delicious lunch when warmed in the microwave.

Provided by DoryJean54

Categories     Lunch/Snacks

Time 25m

Yield 10 6 to 8 servings, 8 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
3/4 cup prepared chunky salsa (Pace or Old El Paso brands preferred)
1 (4 ounce) can chopped green chilies, drained
2 cups shredded cheddar cheese or 2 cups colby-monterey jack cheese
10 -12 medium flour tortillas (soft taco size)
vegetable oil cooking spray
additional cheese (for serving)
additional sour cream (for serving)

Steps:

  • Heat oven to 450*.
  • In large skillet,brown ground beef and onion over medium heat, breaking up beef until crumbly, 8 to 10 minutes, or until beef is no longer pink. Pour off drippings.
  • Season beef mixture with salt. Add salsa and chiles,stir in cheese. Spoon about 1/4°C beef mixture on one half of each tortilla;fold tortilla to close.
  • Arrange tortillas on two baking sheets that have been sprayed with cooking spray. Lightly spray tops of tortillas with cooking spray.
  • Bake for 8 to 10 minutes,or until tortillas are lightly browned. For more even browning,switch baking sheets halfway through baking.With pizza cutter, slice quesadillas into wedges to serve.

Nutrition Facts : Calories 411.1, Fat 19.6, SaturatedFat 9.4, Cholesterol 66.5, Sodium 871, Carbohydrate 34.1, Fiber 2.6, Sugar 3.3, Protein 23.9

GREEN CHILE BREAKFAST QUESADILLAS



Green Chile Breakfast Quesadillas image

If there is one ingredient absolutely necessary for traditional New Mexican cooking, it is the long, spicy, local green chile. Try this easy recipe for a good basic green chile sauce. It adds a Southwestern kick to nearly anything, but it is especially nice spooned liberally over a hearty breakfast quesadilla.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

2 tablespoons butter, lard or vegetable oil
1 small onion, finely diced
Kosher salt
4 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups chicken broth or water
2 cups chopped Hatch or Anaheim green chiles (roasted, peeled and seeded), from about 2 pounds chiles
1/2 teaspoon cumin seeds, toasted and coarsely ground
1/2 teaspoon oregano
4 large flour tortillas, plain or whole wheat
8 ounces grated cheese, such as Oaxaca string cheese or Monterey Jack
2 tablespoons butter
2 medium-size cooked peeled potatoes, cut in small cubes, about 1 1/2 cups (optional)
6 to 8 eggs, lightly beaten
Salt and pepper
4 ounces queso fresco or cotija cheese, crumbled
Handful of cilantro sprigs
1 firm-ripe avocado, sliced
Radishes, optional, for garnish

Steps:

  • Put butter in a heavy-bottomed saucepan over medium heat. Add onion, season lightly with salt and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook for 1 minute more. Sprinkle in flour and stir to coat.
  • Add broth a little at a time, whisking constantly until thickened, about 2 minutes. Add chopped chile, cumin, oregano and about 1/2 teaspoon salt. Lower heat and simmer, stirring occasionally, for 15 to 20 minutes. You should have about 3 cups medium-thick sauce. (May be prepared in advance and refrigerated for up to 5 days.) Keep sauce warm.
  • Heat oven to 350 degrees. Set a large cast-iron skillet over medium-high heat. Warm tortillas on both sides, one at a time, without allowing them to crisp or brown much. Place tortillas on a baking sheet (you may need 2) and sprinkle each with 2 ounces of the grated cheese. Put in oven to melt cheese.
  • Melt butter in a small skillet over medium heat. Add potatoes if using, heat them through and let lightly brown. Season eggs with salt and pepper, pour over potatoes and quickly stir mixture until eggs are soft-scrambled. Remove tortillas from oven and place 1/4 of the cooked egg mixture at the center of each. Fold tortillas in half and transfer to 4 warm plates. Spoon 1/4 cup warm green chile sauce over each quesadilla. Sprinkle with queso fresco and top with cilantro sprigs and avocado slices. Garnish with whole or halved radishes if desired. Serve immediately.

Nutrition Facts : @context http, Calories 887, UnsaturatedFat 29 grams, Carbohydrate 57 grams, Fat 56 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 22 grams, Sodium 1183 milligrams, Sugar 10 grams, TransFat 1 gram

GREEN CHILE QUESADILLAS



Green chile Quesadillas image

Make and share this Green chile Quesadillas recipe from Food.com.

Provided by Barb G.

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

2 cups shedded cheddar cheese (8 oz)
1 (4 ounce) can diced green chilies
1/2 cup whole kernel corn
1/4 cup green onions (about2) or 1/4 cup chopped onion
10 6-inch flour tortillas
salsa (your farorite)
chopped fresh cilantro (optional)

Steps:

  • Combine cheese, chilies,corn and onions in a bowl.
  • Spread 1/3 cup cheese mixture onto ONE HALF of each tortilla.
  • Fold tortilla in half.
  • Spray large skillet with cooking spray.
  • Place 2 Quesadillas in skillet.
  • Cook each side over medium-high heat until golden brown and cheese is melted.
  • Repeat with remaining ingredients.
  • Serve with salsa and cilantro.

Nutrition Facts : Calories 196.7, Fat 9.9, SaturatedFat 5.3, Cholesterol 23.7, Sodium 358.8, Carbohydrate 18.5, Fiber 1.3, Sugar 1.5, Protein 8.6

MAMA ORTEGA'S GREEN CHILE QUESADILLAS RECIPE



Mama Ortega's Green Chile Quesadillas Recipe image

Provided by Sheila03

Number Of Ingredients 7

2 c (8 oz) shredded cheddar cheese
1 can (4 oz) diced green chiles
1/2 c whole kernel corn
1/4 c (about 2) sliced green onions
10 (6-in) fajita-size flour tortillas
salsa (optional)
chopped fresh cilantro (optional)

Steps:

  • Combine cheese, chiles, corn and green onion in medium bowl. Spread 1/3 c cheese mixture onto one half of each tortillas; fold in half. Spray large griddle with cooking spray; place two quesadillas in pan. Cook each side over medium-high heat until golden brown and cheese is melted. Repeat with remaining ingredients. Cut each into halves or thirds. Serve with salsa and cilantro.

GREEN CHILI AND MONTEREY JACK QUESADILLAS



Green Chili and Monterey Jack Quesadillas image

Categories     Cheese     Pepper     Vegetarian     Summer     Tortillas     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons plus 8 teaspoons vegetable oil
1 1/3 pounds poblano chilies,* seeded, thinly sliced (about 6 cups)
3 tablespoons (about) water
3 garlic cloves, minced
1/2 cup chopped fresh cilantro
8 9-inch flour tortillas
1 pound Monterey Jack cheese, grated
8 tablespoons purchased fresh tomato salsa

Steps:

  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
  • Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
  • *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Tips:

  • To make the perfect quesadilla, use fresh, high-quality ingredients. This includes using fresh tortillas, ripe avocado, and flavorful cheese.
  • Be sure to heat your tortillas properly before filling them. This will help them to become pliable and prevent them from cracking.
  • When filling your quesadillas, be sure to spread the ingredients evenly. This will help to ensure that each bite is packed with flavor.
  • Don't overfill your quesadillas. Too much filling will make them difficult to fold and cook evenly.
  • Cook your quesadillas over medium heat. This will help to prevent them from burning.

Conclusion:

Mama Ortega's Green Chile Quesadillas are a delicious and easy-to-make meal. By following these tips, you can create perfect quesadillas that are sure to please everyone at your table.

Related Topics