Shrimp and Green Chile Quesadilla Recipe

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers cut sides down onto the prepared baking sheet.

Cook peppers under the preheated broiler until the skin has blackened and blistered 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool about 15 minutes. Discard skins and chop peppers.

Coat a large skillet with cooking spray over medium heat. Place shrimp onto tortilla; cover with the chiles garlic and mozzarella cheese. Add salt.

Fold tortilla in half and transfer to the skillet. Cook until lightly toasted with spots of brown 3 to 5 minutes per side.