Roasted Veggie Quesadillas with Hatch Crema
1 red onion, halved and sliced
2 bell peppers, sliced
2 Tbsp. The Spice Hunter Green Hatch Chile Global Fusion Rub
1 cup crema
2 Tbsp. chopped parsley
2 tsp. chopped cilantro
1 tsp. lime juice
2 tsp. The Spice Hunter Green Hatch Chile Global Fusion Rub
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.
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.