• Preheat the oven to 450° and line a baking sheet with aluminum foil. Set aside.

Roast the Hatch Chiles

• Rinse and dry hatch chiles. Toss chiles in a bowl with oil, or spray with oil.
• Place on the prepared baking sheet and roast in the oven for 10 minutes, flip over with tongs, and roast for another 10 minutes, or until the skin is blistered and charred.
• Remove from the oven and place in a bowl and cover with foil or plastic wrap, or place in a large sealable bag, and let steam for 10 minutes. This will allow the steam to loosen the skin on the peppers for easy removal.
• Peel skin from peppers when they are cool enough to handle and chopped into ¼-½ inch pieces.

Cook the Bacon

• Cook bacon until crispy. Remove and place on a plate lined with paper towels to absorb excess bacon grease. Break into pieces, set aside.

Make the Tempura Batter

• In a 9 x13 baking dish, mix all ingredients for the batter until smooth. Set aside.

Assemble the Quesadillas

• In a large frying pan over medium heat, add ½ teaspoon butter as needed in between heating quesadillas before deep frying them.
• Place a flour tortilla into the frying pan, cook on one side, flip over, add approximately 1 cup of cheese, crumbled bacon, and diced hatch chiles to one half of the tortilla. Fold over and let cheese melt a bit. Flip over and cook the other side. Remove from heat and cook the remaining tortillas and fill with cheese, bacon, and chiles.

Deep Fry the Quesadillas

• Once the tortillas are cooked and stuffed, place one quesadilla at a time into the batter, then into the hot oil and cook on both sides until golden brown. Repeat with the remaining quesadillas.
• Cut each quesadilla into thirds and serve hot with raspberry jam.