Quesadilla with Oaxaca Cheese & Hatch Chile Salsa with pinto beans

Instructions:

1. Cook the Pinto Beans

If using dried beans:

Soak beans overnight.

Cook in water with garlic and onion (and optional bacon) until tender (1–1.5 hours).

Add salt at the end to avoid tough beans.

If using canned beans:

Simmer beans with ½ cup water, garlic, and onion for 15 minutes to infuse flavor.

2. Make the Hatch Chile Salsa

Add roasted Hatch chiles, garlic, onion, lime juice, and salt to a blender or food processor.

Pulse until chunky or smooth based on your preference.

Mix in chopped cilantro at the end (optional).

3. Assemble the Quesadillas

Heat a skillet over medium heat with a little butter or oil.

Add a tortilla and top with a generous layer of Oaxaca cheese.

Fold it or top with another tortilla.

Grill until golden brown and cheese is melted. Flip carefully.

4. Serve

Pour hot pinto beans in a bowl with a bit of broth.

Top with a spoonful of Hatch chile salsa.

Cut the quesadillas and place them on the rim of the bowl or on the side.

🇲🇽 Pro Tips

Want extra flavor? Add sautéed onions or mushrooms inside the quesadilla.

Roasted corn or avocado pairs well as a topping.

Add crema or cotija for garnish if desired.