Instructions

ROAST THE HATCH CHILES:
1. Char all hatch chiles over gas flame or under broiler until skin is blackened all over.
2. Place in a plastic bag for 10 minutes to steam, then peel off charred skin.
3. Remove seeds and stems, then dice. Reserve portions for filling, salsa, and avocado.

MAKE THE WHITE HOMINY TORTILLAS:
4. In a large bowl, mix masa harina, finely chopped hominy, and salt.
5. Gradually add warm water and oil, mixing until a smooth, pliable dough forms.
6. Knead for 2 minutes until dough is cohesive and not sticky. If too dry, add water 1 tablespoon at a time.
7. Cover with damp cloth and rest for 20 minutes.
8. Divide into 8 equal portions and roll each into a thin 8-inch circle on a lightly floured surface.
9. Cook on a hot, dry griddle or skillet for 1-2 minutes per side until lightly spotted and puffed.
10. Keep warm wrapped in a clean kitchen towel.

PREPARE THE ROASTED CORN SALSA:
11. Roast corn ears over direct flame or on a grill, turning frequently, until charred in spots all over.
12. Cool slightly and cut kernels from cobs using a sharp knife.
13. In a bowl, combine corn kernels with diced hatch chile (about 1 chile's worth), red onion, garlic, lime juice, olive oil, cilantro, and cumin.
14. Season with salt and pepper to taste. Let sit for 15 minutes to allow flavors to meld.

MAKE THE WHIPPED AVOCADO:
15. In a food processor, combine avocados, sour cream, lime juice, diced hatch chile (about 1/2 chile's worth), and garlic.
16. Process until smooth and fluffy, about 2 minutes, scraping down sides as needed.
17. Season with salt to taste. Transfer to a piping bag or serving bowl.

ASSEMBLE THE QUESADILLAS:
18. Place a moderate amount of Oaxacan cheese on half of each tortilla, avoiding overfilling.
19. Sprinkle diced hatch chiles (remaining portion) over the cheese.
20. Season lightly with salt and pepper.
21. Fold tortilla in half and press gently to seal edges.

COOK THE QUESADILLAS:
22. Heat a lightly oiled skillet or griddle over medium heat.
23. Cook quesadillas 2-3 minutes per side until golden brown and crispy, and cheese is fully melted.
24. Press gently with spatula to ensure even cooking and help cheese melt completely.
25. Remove from heat and let rest 1 minute before cutting.

TO SERVE:
26. Cut each quesadilla into 3-4 wedges using a sharp knife or pizza cutter.
27. Arrange on plates with dollops or piped rosettes of whipped avocado.
28. Spoon roasted corn salsa alongside or over the quesadillas.
29. Garnish with lime wedges, fresh cilantro, and extra diced hatch chiles.
30. Serve immediately while quesadillas are hot and crispy.

CHEF'S NOTES:
31. For best results, use authentic Oaxacan cheese if available - its unique stringy texture is ideal.
32. Hatch chiles can be substituted with poblano or Anaheim chiles if unavailable.
33. Tortillas can be made ahead and reheated on a dry skillet before assembly.