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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast up the salsa first. If possible, make a double batch for dinner and save some for this lunch. Once it is ready to go, sear up the quesadillas. If taking on the go, store separately.
This is just lovely as an enchilada sauce or on top of burritos. It is also perfect for the end of the tomato season when you harvest all of the tomatoes ready or not to keep them from getting hit by the frost. Same with the peppers, any color will do and sometimes at the end of the season a handful of green peppers remain.
Perfect as a quick snack, appetizer, or as an easy side for Mexican soups, rice or bean dishes. If you do not have fresh southwest hatch chilies available, seek out frozen green chilies. Otherwise, the green chilies diced and in a can will work too.
