A lightly grilled tortilla filled with green onion, sweet corn, green chilies, and melted cheddar cheese, which holds it all together. Easy to eat as a finger-food, and they’re perfect for dipping into your favorite sauce. Green Chile Cheese Quesadillas are delicious as an appetizer, snack, side dish, or as a meal.
Quesadillas don’t necessarily need a sauce to be dipped into, they’re perfectly scrumptious as they are.
Having said that, let’s talk dipping sauces. Guacamole: the quintessential dip for any Mexican meal. I also love Guacamole Salsa by Herdez, but if you want to dress up a jar of regular salsa, make some Almost Homemade Salsa. It’s so good with the fresh avocado and chopped tomato added.
Let’s not forget sour cream and I have to give an honorable mention to Ranch dressing. Yes!
Making Green Chile Cheese Quesadillas
Mix together your cheese, diced green chilies, green onions, and corn kernels. This is your filling.
Put a third cup filling on one half of a 6-inch flour tortilla and fold in half. I like to press down on it with my hand at this point, so it’ll stay together better.
Place it in a skillet or pan with a little non-stick spray. You can also use butter, which I absolutely love cooking with.
After one side browns up a bit, flip it over. When both sides are a golden brown and the cheese looks gooey and melted, it’s done.
One note: too much filling can make them difficult to eat when they’re hot. The melted cheese will try to escape and take everything with it.
How best to serve quesadillas.
I wish I knew. Ha! I think it depends on how you plan on eating them.
For instance, if you know you want to dip them into a sauce, you might want to cut them into smaller triangles or strips.
Or, leave them whole and fold them in half. This makes for a really satisfying bite of deliciousness.
You can also cut them in half and stack them, set them on a plate so people can help themselves.
One thing, however, is that as a finger food, let them cool just a bit before you grab one, because they will be hot.
Other fillers for the Green Chile Cheese Quesadillas.
There’s way too many options out there for me to even try, but let me say this.
You can change up the cheese to whatever your favorite is, or whatever you have on hand. Basically, if it melts, it’ll work.
Then there’s really two points I want to touch on.
If it’s something you want to add into the mix, it should 1) be small enough so the cheese can melt around it and still hold the tortilla together, and 2) if it’s anything like shrimp, steak, or chicken, it must be cooked first.
So, something like black olives or jalapenos should be chopped up to the approximate size of the corn kernels, and cooked chicken would fit best if it was shredded.
Green Chile Cheese Quesadillas
- 2 cups cheddar cheese, shredded
- 4 oz. can diced green chilies
- 2 green onions, sliced
- 1/2 cup corn kernels
- 10 6" flour tortillas
- cooking spray (or butter)
- In medium bowl, stir together cheese, chilies, onions, and corn.
- Place 1/3 cup cheese mixture on one half each tortilla. Fold tortilla in half.
- Spray large skillet with nonstick cooking spray. Place 2 quesadillas in skillet. Cook each side over medium heat until golden brown. Cheese should be melted.
- Cut each quesadilla in half or thirds. Serve with salsa, guacamole, or sour cream. Enjoy!
More Mexican food recipes…
Here’s a link that will take you to the Mexican food recipes section of my blog. You’ll find more appetizers, salads, enchiladas, and even a casserole made with tortilla chips.
And with a name like Sweet Ordeal, you have to know I love dessert. Here’s the Desserts recipes section as well.
Thanks for stopping by and let me know if you add anything or come up with a dip I hadn’t mentioned. You readers are so clever, and I get inspiration all the time from your ideas.
Also, you can leave a comment and rate the recipe below, and/or follow me on Pinterest and post a picture of your Green Chile Cheese Quesadillas. Adios for now.
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