Sun-dried Tomato & Green Chile Quesadilla has tangy tomatoes and medium hot green chiles with gooey cheese, making a yummy appetizer or main dish
Every year I go on a camping trip/party at a camp in the woods … and I take a quesadilla maker and crank out quesadillas for about 40 people. Adding the Sun-dried tomatoes is a way to give a unique flavor that makes them even more memorable. This Sun-dried Tomato and Green Chile Quesadilla was an especially flavorful main dish – tangy and spicy beyond typical quesadillas. I always have a jar of sun-dried tomatoes in oil in the pantry, and they are great for adding a special twist to any quesadilla. The tomatoes and chiles go very well together, and Mexican spices gave it even more depth of flavor. This was a dish that I knew would be really good before I every actually made it.
I happened to have plenty of 12-inch whole wheat tortillas, perfect for making giant burritos each big enough for 2 to 3 meals per person. 12 inches doesn’t sound all that big, but they really are huge. After a few meals of deluxe burritos, I figured out I needed to branch out to something other than burritos for the rest of these tortillas. So…. I made giant quesadillas. By giant, I mean the 2 quesadilla wedges in the photo above (an entire meal for me) were made from one tortilla. Quesadilla makers toast cutting lines onto the quesadillas – typically dividing it ito 6 wedges, a nice size for an appetizer.
Here I’m suggesting using one 10-inch tortilla for each serving (folded in half to make the quesadilla). My large quesadilla makers can handle 10-inch tortillas max.
Usually I make quesadillas in my quesadilla makers, but these tortillas were too big not just for my quesadillas, but also for any of my skillets. So I microwaved them on platters that were about as big as the microwave. It worked just fine. The advantage of using a quesadilla maker is that it browns them just right, and cuts cooking time to less than half and you don’t have to flip them. I have 4 quesadilla makers and bought all of them at thrift stores for just a few bucks. Plus they leave cutting marks So easy….
I also made some without spices and some with spices. I used Lowes Fajita Seasoning, but taco seasoning also works fine. It adds a nice depth of flavor, but these quesadillas are also good without added spices. I did discover that the tomatoes stand out more than I expected. I thought the chiles but the tomatoes actually stood out more. So it’s good to go lighter on the tomatoes than the chiles.
This is a super simple, no brainer quesadilla that everyone gobbled up. I hope you enjoy it!
- 1 10-inch tortilla
- ½ cup shredded cheddar cheese
- ¼ cup diced green chiles
- 2 tbsp minced sun-dried tomatoes in oil
- optional: Sprinkling of taco or fajita seasoning, about ½ tsp
- Lay tortilla out on a plate and sprinkle half the cheese on half the tortilla.
- Evenly distribute the green chiles and then the sun-dried tomatoes over the cheese.
- Evenly sprinkle the seasoning, if desired.
- Top with an even layer of the remaining cheese and fold the empty half over to make a semi-circle.
- Microwave until cheese is fully melted (about 30 seconds to 1 minute) or slide onto a quesadilla maker and cook a few minutes or so until done.
- Cut into wedges, serve & enjoy!
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