Shrimp & Hatch Chile Quesadilla with Creamy Avocado Grill

With the arrival of the Hatch Chile season, I find myself thinking of many ways to prepare and enjoy fire-roasted Hatch chiles. Even though modern distribution makes many fruits and vegetables available year-round, the distinct flavor of true Hatch chiles still makes this short season special. These peppers have a unique, smoky-sweet heat that elevates simple dishes, and one of my favorite ways to showcase them is in a quesadilla.

Turning fire-roasted Hatch chiles into a quesadilla alongside complementary ingredients is an easy way to enjoy bold flavors with minimal fuss. This version uses seasoned precooked cocktail shrimp, sliced avocado and shredded cheese for a light yet satisfying meal or snack. The combination of smoky chiles, creamy avocado and spicy cheese makes each bite memorable.

Ingredients

• 4 large flour tortillas
• 8–12 fire-roasted Hatch chiles (skins, stems, seeds and membranes removed)
• 8 ounces precooked cocktail shrimp, thawed
• 1 avocado, thinly sliced
• 2 cups shredded pepper jack or a spicy cheddar (about 8 ounces; I like habanero cheddar for extra heat)
• Southwest rub
• Salt

Preparation

1. Season the shrimp: In a bowl, toss the precooked shrimp with about 1 tablespoon of Southwest rub and a pinch of salt. Heat briefly in the microwave—about one minute—until warm.

2. Build the quesadilla: I prefer assembling the quesadilla and then cooking it in a large skillet over medium heat. If your skillet is large enough, you can warm two quesadillas at once. On one half of a tortilla, arrange 2–3 fire-roasted Hatch chiles, 3–4 thin avocado slices, and about one-quarter of the seasoned shrimp. Use cheese along the edge of the filled half to create a seal when the tortilla is folded; sprinkle extra cheese over the filling.

Tip: Avoid overstuffing. If ingredients are piled too high, the tortilla will be hard to fold and may not seal properly.

3. Cook the quesadilla: Fold the empty half of the tortilla over the filled half and place the quesadilla in the preheated skillet. Press gently with a spatula to help the cheese melt and seal the edges. Cook about three minutes, then flip and cook another three minutes, or until the tortilla is golden-brown and the cheese is fully melted.

4. Serve: When the tortilla is nicely browned and the cheese has melted, transfer the quesadilla to a cutting board and slice into three wedges. Repeat with the remaining tortillas and filling.

These quesadillas pair beautifully with fresh salsa, pico de gallo and a dollop of sour cream. They make a great light lunch, appetizer or snack—quick to prepare and full of Hatch chile flavor.