Twice Baked Potato Casserole

Roasted Veggie Quesadillas with Hatch Crema

Ingredients

    Quesadillas:
  • 1 red onion, halved and sliced
  • 2 bell peppers, sliced
  • Vegetable oil
  • 2 Tbsp. TRK Green Hatch Chile Global Fusion Rub
  • Shredded cheese
  • Flour tortillas
    • Hatch Crema:
  • 1 cup crema
  • 2 Tbsp. chopped parsley
  • 2 tsp. chopped cilantro
  • 1 tsp. lime juice
  • 2 tsp. TRK Green Hatch Chile Global Fusion Rub

Preparation

    Quesadillas:
  • 1. Heat oven to 425°F.
  • 2. On a large baking sheet, combine vegetables, drizzle generously with oil then sprinkle with Green Hatch Chile Rub. Roast for 25-30 minutes, stirring half way through. Remove from oven and set aside.
  • 3. Assemble quesadillas with veggies and cheese as desired and cook in a sauté pan or griddle over medium-high heat until cheese is melted. Serve with Hatch Crema.
    • For Crema:
  • 1. Combine all ingredients in a blender and blend until smooth. Thin with water as needed. Store extra sauce in refrigerator for up to 1 week.
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