Shrimp and Hatch Chile Quesadillas

A simple way to this festival favorite.

servings: 4-8

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  • 1 cup fresh corn kernels
  • 1/2 cup Hatch chiles, roasted, peeled, seeded and chopped
  • 8 flour tortillas
  • 2 tomatoes, diced
  • 1 lb shrimp, peeled, deveined and chopped
  • 1-2 cloves garlic
  • 2 tbsp butter
  • 4 tbsp cilantro
  • 1 tbsp lime juice
  • 1 cup Mexican melting cheese, such as Chihuahua, Asadero, Oaxaca, or Queso
  • Quesadilla
  • 1/2 cup onion, chopped


Heat butter in sauté pan. Add onions and corn and cook until onions are translucent. Add garlic and sauté 30 seconds. Add tomatoes and Hatch chiles and sauté 4 minutes. Add shrimp and cook until opaque. Finish shrimp with lime juice, cilantro and season with salt and pepper. Place tortilla in a medium skillet over medium heat. Top with ¼ cup cheese and spoon some shrimp mixture over cheese. Top with a little more cheese and then another tortilla. Cook quesadilla 3 minutes per side, pressing down with a spatula until cheese melts. Turn carefully and continue to cook until thoroughly heated. Cut each quesadilla into quarters and serve with Mexican crema and a lime wedge.

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