Step 1
Preheat the convection oven to 400°F and place an 8-inch cast iron skillet or baking dish in the oven.

Step 2
Place the tomatillos, Anaheim chiles, and poblano peppers on a small sheet tray and roast in the oven for 20 minutes.

Step 3
After the oven has pre-heated, in a mixing bowl toss the chips with warm Chile Verde Sauce.

Step 4
Remove the skillet from the oven and lightly grease the bottom and sides with butter. Arrange 1/3 of the chips evenly on the bottom and top with 1/3 of the pepper jack, Oaxaca, and queso quesadilla cheeses, then repeat with 2 more layers, cheese being the top layer. Pour any sauce left in the bowl over the top and place in the oven for about 5 minutes until bubbling and melted.

Step 5
Remove from the oven and top with avocado, cilantro, and cotija cheese.

Step 1
Preheat oven to 400°F.

Step 2
Place the tomatillos, Anaheim chiles, and Poblano peppers on a small sheet tray and roast in the oven for 20 minutes.

Step 3
Remove from oven and cool. Once cool to touch, remove skins and seeds from chiles and peppers. Roughly chop the tomatillos, chiles, and peppers.

Step 4
In a small sauce pot, combine the roasted ingredients, onion, garlic, and water and simmer over medium-low heat for 20 minutes. Transfer to a food processor with the cilantro and pulse until no large pieces remain. Add salt and lime juice. Adjust salt and lime juice to taste.