Quesadilla with Oaxaca Cheese & Hatch Chile Salsa with pinto beans

Ingredients:

For the Quesadillas:

4 flour tortillas (homemade or store-bought)

1 ½ cups shredded Oaxaca cheese (or mozzarella if not available)

Butter or oil for the skillet

For the Hatch Chile Salsa:

4–6 roasted Hatch green chiles (peeled and seeded)

1 clove garlic

¼ cup chopped white onion

Juice of ½ lime

Salt to taste

Optional: 1 tbsp fresh cilantro

For the Pinto Beans:

1 ½ cups dried pinto beans (or 2 cans, drained and rinsed)

4 cups water (if using dried beans)

1 garlic clove

½ onion

Salt to taste

Optional: small piece of bacon or ham hock for flavor