Snacks & sides
Roasted green chile quesadillas
Anaheim is the classic long green chilli of the American Southwest, where roasted green chile goes into everything. It's mild with a fresh, grassy flavour that deepens when charred, and it's perfect in a crisp, cheesy quesadilla.
Roast a big batch at the end of summer, peel, and freeze in small bags. You'll have green chile ready to go all year.
- Prep 15 min
- Cook 20 min
- Total 35 min
- Serves 4
Ingredients
- 4 Anaheim chillies
- 4 large flour tortillas
- 200 g grated cheese, such as tasty cheddar and mozzarella
- 2 spring onions, sliced
- 2 tbsp chopped coriander
- 1 tbsp butter or oil, for cooking
- Sour cream and lime wedges, to serve
Method
-
Step 1
Roast the chillies
Char the Anaheims over a gas flame, under a hot grill or on the barbecue, turning, until blistered all over. Cover in a bowl for 10 minutes to steam.
-
Step 2
Peel and slice
Peel off the skins, remove the stems and seeds, and slice the flesh into strips.
-
Step 3
Fill
Scatter half of each tortilla with cheese, chilli strips, spring onion and coriander, then fold over.
-
Step 4
Cook
Heat a little butter in a frying pan over medium heat and cook the quesadillas for 2 to 3 minutes a side, pressing gently, until golden and the cheese has melted.
-
Step 5
Serve
Cut into wedges and serve with sour cream and lime.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
