{"id":6697,"date":"2025-05-21T11:28:20","date_gmt":"2025-05-21T11:28:20","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6697"},"modified":"2025-05-21T11:28:20","modified_gmt":"2025-05-21T11:28:20","slug":"quesadilla-with-oaxaca-cheese-hatch-chile-salsa-with-pinto-beans","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6697","title":{"rendered":"Quesadilla with Oaxaca Cheese & Hatch Chile Salsa with pinto beans"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h2>\n

For the Quesadillas:<\/h4>\n

4 flour tortillas (homemade or store-bought)<\/p>\n

1 \u00bd cups shredded Oaxaca cheese (or mozzarella if not available)<\/p>\n

Butter or oil for the skillet<\/p>\n

For the Hatch Chile Salsa:<\/h4>\n

4\u20136 roasted Hatch green chiles (peeled and seeded)<\/p>\n

1 clove garlic<\/p>\n

\u00bc cup chopped white onion<\/p>\n

Juice of \u00bd lime<\/p>\n

Salt to taste<\/p>\n

Optional: 1 tbsp fresh cilantro<\/p>\n

For the Pinto Beans:<\/h4>\n

1 \u00bd cups dried pinto beans (or 2 cans, drained and rinsed)<\/p>\n

4 cups water (if using dried beans)<\/p>\n

1 garlic clove<\/p>\n

\u00bd onion<\/p>\n

Salt to taste<\/p>\n

Optional: small piece of bacon or ham hock for flavor<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Instructions:<\/h2>\n

1. Cook the Pinto Beans<\/strong><\/h4>\n

If using dried beans:<\/p>\n

Soak beans overnight.<\/p>\n

Cook in water with garlic and onion (and optional bacon) until tender (1\u20131.5 hours).<\/p>\n

Add salt at the end to avoid tough beans.<\/p>\n

If using canned beans:<\/p>\n

Simmer beans with \u00bd cup water, garlic, and onion for 15 minutes to infuse flavor.<\/p>\n

2. Make the Hatch Chile Salsa<\/strong><\/h4>\n

Add roasted Hatch chiles, garlic, onion, lime juice, and salt to a blender or food processor.<\/p>\n

Pulse until chunky or smooth based on your preference.<\/p>\n

Mix in chopped cilantro at the end (optional).<\/p>\n

3. Assemble the Quesadillas<\/strong><\/h4>\n

Heat a skillet over medium heat with a little butter or oil.<\/p>\n

Add a tortilla and top with a generous layer of Oaxaca cheese.<\/p>\n

Fold it or top with another tortilla.<\/p>\n

Grill until golden brown and cheese is melted. Flip carefully.<\/p>\n

4. Serve<\/strong><\/h4>\n

Pour hot pinto beans in a bowl with a bit of broth.<\/p>\n

Top with a spoonful of Hatch chile salsa.<\/p>\n

Cut the quesadillas and place them on the rim of the bowl or on the side.<\/p>\n

\ud83c\uddf2\ud83c\uddfd Pro Tips<\/h3>\n

Want extra flavor? Add saut\u00e9ed onions or mushrooms inside the quesadilla.<\/p>\n

Roasted corn or avocado pairs well as a topping.<\/p>\n

Add crema or cotija for garnish if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Quesadillas: 4 flour tortillas (homemade or store-bought) 1 \u00bd cups shredded Oaxaca cheese (or mozzarella if not available) Butter or oil for the skillet For the Hatch Chile Salsa: 4\u20136 roasted Hatch green chiles (peeled and seeded) 1 clove garlic \u00bc cup chopped white onion Juice of \u00bd lime Salt to taste […]<\/p>\n","protected":false},"author":1,"featured_media":6699,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t