Hatch Chile Quesadillas Stuffed With Cheddar and Chicken

Hatch chile quesadilla, cheddar and chicken, #hatch chile recipe, #quesadilla

Make these hatch chile quesadillas with cheddar cheese and spicy ground chicken before the hatch season ends.

In Baja I make roasted poblano and cheese quesadillas almost every week. So what’s the fuss over hatch chiles?

I bought a bunch to try and Voila! Hatch chile quesadillas are now a family favorite.

The hatch green chile was originally cultivated in New Mexico and it’s part of their culinary heritage. It has a unique chile flavor somewhere between a poblano which I think is a little fruity and an Anaheim which I think is more green tasting. The heat in hatches varies but mine were mildly hot and were a perfect complement to cheddar cheese and spicy ground chicken.

 

 

Spicy chicken taco meat.

Remember when I said that I grind my own meat? Buying a whole  chicken will save you money over buying ground chicken and it’s much safer; less factory handling and therefore less risk of bacterial contamination.

The taco meat was made with ground chicken and thigh meat. I cut up the chicken and removed the thigh and breast meat from the bone, saved the legs and wings for grilling with margarita marinade, and made chicken stock with the back and bones. I can make 4-5 meals for two from one whole chicken. I paid ~$6.00 for the whole chicken and ground chicken sells for $4-5 per pound in Nevada. I don’t normally see ground chicken in rural Mexico so grinding is a perfect, inexpensive and healthy solution.

Partially freeze cut up chicken thigh and breast meat for 40 minutes and then grind. Freeze in smaller portions or cook immediately and serve. I used my homemade taco seasoning mix.

Homemade Taco Seasoning

INGREDIENTS
1 tablespoon cumin seeds
1 tablespoon ground California chili
1 tablespoon New Mexico chili
1 tablespoon Spanish smoked paprika
1 tablespoon garlic powder
1 teaspoon dried Mexican oregano
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 bay leaf crushed

Crush spices in a mortar and pestle and store in a dry jar.

I use this meat grinder from Amazon and I love it. This is an affiliate link. I get a few cents if you buy one.

Easy Hatch Chile Quesadillas

  1. Fire roast the chiles outside on the grill or over a gas flame in the house. Roast until soft and well charred. Put the chilies in a paper bag after roasting, let cool and then rub off the skins and remove the seeds before using.
  2. Cook the ground chicken with 1.2 cup of onions chopped, a 1/4 cup of water and 1 tablespoon of taco seasoning. Vegans could leave off the chicken or substitute non-animal alternatives like mushroom chorizo.
  3. I used shredded cheddar cheese but any melting cheese will work. Chihuahua cheese is a close substitution in Mexico.
  4. Build quesadilla by layer hate chiles, cheese and spicy chicken. Add cilantro and/or jalapeño slices if you desire.
  5. Brush each tortilla with olive oil and grill in a pan or on an outdoor grill.

Quesadillas have to be grilled or fried.  Don’t even think about microwaving a quesadilla. Ever!

Have you tried hatch chile quesadillas? I liked them and I’m saving this recipe to repeat with poblano peppers.

Pin It For Later

Hatch Chile Quesadillas, #cheddar quesadillas, #chicken quesadillas



Vegan Chorizo Black Bean Burrito Bowl, Make it Mexican

#MeatlessMonday: Make it Mexican

Vegan Mexican style chorizo burrito bowls are an easy healthy weeknight one bowl meal. For best results make the mushroom walnut chorizo a day in advance so the spicy chorizo seasonings can develop. Save leftover chorizo for tacos, stuffed sweet potatoes or tostadas. You can purchase soy chorizo but I prefer making my own without soy. I’m sensitive to soy so I try to avoid it. I’ve seen lentil and quinoa taco meat recipes which would also work well.

I used black beans but any legume would be fabulous in this burrito bowl. I prefer to cook my own beans besides you don’t find many canned beans in rural Mexico. Dried pinto and back beans are a great vegan protein source and they are readily available and so inexpensive. Many homes keep a pot of pinto beans stewing on the stove all week long for quick snacks or meals. I make vegetarian pinto beans in my crockpot almost every week. If you are a vegan and you eat out in Mexico you shouldn’t assume that the beans are animal free. I suspect lard is added to most frijoles so make your own and be certain. If I want refried frijoles, I use olive oil.

Sauté any vegetables for your burrito bowl. I had bell peppers, onions, avocado, jalapeño and fresh tomatoes. I occasionally make a large batch of brown or white rice to have ready for weeknight meals.

I’m not sure that this warrants a recipe card but here it is Google search engine. 🤔

 

[lt_recipe name=”Vegan Chorizo Black Bean Burrito Bowls ” difficulty=”Easy” summary=”Build a weeknight complete vegan meal with vegan chorizo, black beans and vegetables. Make it Mexican with peppers and salsa. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-41-264×300.jpeg” ingredients=”2 cups black beans;2 cups white or brown rice cooked;2 cups vegan mushroom chorizo or soy chorizo ;1 bell pepper, any color;1 onion;1 jalapeño seeded;1 tablespoon olive oil;1 tomato diced;1 avocado diced;1/2 cup chopped cilantro ;1/4 cup sliced green onions;1/2 cup prepared salsa ” ]If making mushroom walnut chorizo, prepare it at least one day in advance.;Dice bell peppers and onions. Finely chop jalapeño. Sauté all peppers and onions until soft. ;Place a 1/4-1/2 cup each of warmed black beans, rice and chorizo into large bowls. Top each bowl with 1/2 cup of cooked vegetables. ;Sprinkle each bowl with cilantro, chopped tomatoes, avocado and green onions. Top each bowl with a tablespoon or more of salsa. [/lt_recipe]

 

Pin it for later

Vegan chorizo, black bean, burrito bowls. Healthy Mexican Vegan Recipe

Never Miss A Recipe, Subscibe

* indicates required




Mushroom Walnut Vegan Chorizo – Turn up the heat and make it Mexican

Mushroom walnut filling

 

Try this vegan chorizo, made with walnuts and mushrooms in any Mexican recipe for tacos, tostadas or tamales. I think it would be great in stuffed poblano, Baja zucchini boats or red bell peppers. I let the mixture rest in the refrigerator for a day and the flavor was even more delicious.

I topped tiny grilled flour tortillas with my spicy soy free, vegan chorizo, arugula, peperoncinis, red onion and tomatoes. This plant based mixture is reminiscent of chorizo and is sure to please any guest and keep the vegans nourished. Mushrooms are rich in Vitamin D and walnuts are a great source of protein, fiber and healthy fat. Your guests might appreciate a side serving of black or pinto beans, salsa and a bit of salty cheese for the lacto vegetarians or omnivores.

There are several inspiring recipes for mushroom and walnut fillings, both raw and cooked versions. The combination seems like a natural for bold Mexican spices, different fresh peppers, and dried chilies. Think what you could do with Italian or Indian spices!

Try them all. Here’s a few that I found after I thought I invented it. My inspiration came from my leftover chorizo seasoning and a produce bin full of mushrooms needing to be eaten.  I believe that there are no original stories or recipes in the world but always give credit when ever you find inspiration.

Vega:

Kyle:

Rawmazing:

I shared this at Meat Free Mondays
Mushroom walnut arugula tacos

 

[lt_recipe name=”Walnut Mushroom Vegan Chorizo” servings=”4 ” prep_time=”10 MIUNTES” cook_time=”10 MINUTES” total_time=”20 MINUTES ” difficulty=”Easy ” summary=”A fast weeknight vegan mushroom and walnut filling for tacos, stuffed peppers, or tamales. Use as a substitute for spicy meats. ” print=”yes” image= ingredients=”6 cups rough chopped cremimi or portobello mushrooms, about 1 pound;1 cup walnut pieces;1/2 cup chopped onions;2 cloves garlic minced;2 tablespoons oil oil;2 tablespoons chopped parsley;2 tablespoons ancho chili powder ;1 tablespoon smoked paprika;2 teaspoons ground cumin;1 teaspoon ground coriander;1/2 teaspoon sea salt or to taste;1/4 teaspoon cayenne;1 tablespoon red wine vinegar or to taste ” ]Chop mushrooms and walnuts, or pulse in the food processor into pea sized pieces. Set aside. Sauté onions and garlic in olive oil until translucent. Add seasonings through salt and mushrooms. Sauté for 10 minutes. Add a splash of vinegar to separate the flavors, more if indicated. Adjust salt. ;Serve warm in tortillas or use as a filling for any vegetarian dish. Stuff bell peppers, baked squashes or vegan tamales. [/lt_recipe]

Feeling Inspired? Before you go please sign up for my newsletter.