Let’s taco’bout something else other than tacos, no? Quesadillas. A tortilla stuffed with anything you’d like and most importantly, cheese. A hispanic comfort food that all ages and diversities can enjoy. So yummy and delicious Donald Trump would build a wall around it just so he wouldn’t have to share.
For this simple version, I was graced with some beautiful and aromatic Hatch Chiles from Melissa’s Produce. Being that these delicious chiles are hard to get your hands on because they are only available between the summer months of Aug-Sept, this New Mexico native chile is a must try fan favorite. Moderately mild-medium in spice heat this chile pairs perfect with cheese and or salsa, so I took to it to make the cheesiest thing of all, a carne asada quesadilla! Shall we?
- Melissas Hatch Chiles
- 1lb carne asada (flank steak)
- Cheese: Cotija and Queso Fresco
- Flour tortillas (2 tortillas per person as far as serving size goes, this makes 4 quarters).
- Crema Mexicana
- Spices for the meat: garlic salt, seasoning salt, black pepper, red pepper flakes, lime and cilantro.
- Turn on your oven to 375. In a mixing bowl, mix your meat and all spices to cook. Cook thoroughly between 10-15 minutes.
- Grabbing your tortillas its time to spread around the rest of your ingredients. On a cookie sheet or bake fresh dish, place your flour tortillas with a cheese blend mix, slices of hatch chiles and a cooked flank steak chopped into meaty chunks/ strips.
- Once the face up, loaded tortillas, are melted down, its safe to say that both halves should be reintroduced and spread about for evenness.
- pour over your crema mexicana and scoop some Tapatio and or guacamole to get the ultimate simple and yum recipe using carne asada and hatch chiles.