{"id":30279,"date":"2022-07-23T19:50:30","date_gmt":"2022-07-23T19:50:30","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=30279"},"modified":"2024-04-23T17:33:31","modified_gmt":"2024-04-23T17:33:31","slug":"carne-asada-quesadillas-with-hatch-chiles-queso","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/carne-asada-quesadillas-with-hatch-chiles-queso\/","title":{"rendered":"Quesadillas de carne asada con chiles Hatch y queso"},"content":{"rendered":"\n

These carne asada quesadillas are a super-simple, reliable crowd-pleaser, says Anjie Villalobos<\/a>, one of our favorite Mexican-food cooks. \u201dQuesadillas are the grilled cheese sandwich of the Mexican-food world. They\u2019re what I make when I need to whip up something quick and easy, either as an appetizer or a main dish.\u201d <\/p>\n\n\n\n

Because quesas always deliver for this young abuela with three grandkids under age 8, they find their way to her table about twice a month. \u201cI\u2019ll just look in my fridge to see what I have and throw it into a quesadilla, with cheese. I usually have carne asada<\/a> leftovers that I grilled for another dinner. That\u2019s my favorite filling. Or if I have a whole roasted chicken, I\u2019ll shred that,\u201d says the southern California-based, family-famous homecook. <\/p>\n\n\n\n

The secret to their authentic sabor is Anjie\u2019s use of Hatch chiles, a nod to her New Mexican family heritage. Her mother, grandmother and grandfather were all born and grew up in Santa Fe. \u201cOur family\u2019s passion for cooking was inspired by our grandmother and is rooted in the belief that cooking is an act of love. Many of our favorite family recipes are inspired by our New Mexican roots and the flavors of the southwest.\u201d<\/p>\n\n\n\n

Hatch chiles, also called New Mexican chiles<\/a>, are grown in the Hatch Valley in the southern part of the state. This medium-caliente pepper scores 1,500 to 2,000 on the Scoville scale<\/a>, with a heat factor that hovers between the mild poblano (1,000 to 2,000) and the m\u00e1s picante jalape\u00f1o (2,500 to 8,000). Anjie seeds, dices and sprinkles about 1 Tbsp of the green chile into each quesadilla. \u201cOf course, it\u2019s always best if you use fresh Hatch chiles. My mom roasts green chiles when they\u2019re in season and then freezes them for use the rest of the year. Also, Costco sells Hatch chiles in jars that are surprisingly good. We stock up whenever we go.\u201d<\/p>\n\n\n\n

Another defining ingredient in Anjie\u2019s killer quesas: a generous sprinkling of queso. \u201cYou can use Oaxaca, you can use jack, or a Mexican blend. You can use whatever kind of cheese you want, honestly. Even cheddar.\u201d<\/p>\n\n\n\n

Onto the cooking part, our favorite. Because: ooey-gooey-melted cheese. Plus \u201dI like my quesadillas when they are kind of crispy on the outer shell,\u201d says Anjie. \u201cSo I cook them until they get nice and toasted. It only takes a couple of minutes. I then cut each one like you would a pizza, into triangles. I stack them on top of each other and serve them either alone like a sandwich or with refried<\/a> beans<\/a> on the side.\u201d <\/p>\n\n\n\n

For garnish, Anjie likes to drizzle fresh salsa. \u201dI almost always have salsa in my fridge. Either green<\/a> or red<\/a>, both work great. And I top quesadillas with guacamole<\/a>, which I also usually have in my fridge.\u201d <\/p>\n\n\n\n

So, there you have it: Anjie\u2019s family-famous carne asada and Hatch chile quesadillas: grandchild-approved. Best of all? \u201dThey go from idea to table in \u201d5 minutes\u2014literally,\u201d says Anjie. \u201dIt really is like making grilled cheese. Just. So. Easy.\u201d<\/p>\n\n\n\n

Ready to Make Quesadillas with Carne Asada & Hatch Chile?<\/h2>\n\n\n
\n\t\t\t
\n\t\t\t
\n\t\t\t\t\"Quesadillas\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
\n\t\t

Quesadillas with Carne Asada, Hatch Chile & Queso\ufffc<\/h2>\n\n
\n \t\t \t\t\tRecipe by Anjie Villalobos<\/span>\n \t\t\n
\n\t\t\t\t
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>4.0<\/small> from<\/small> 2<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
    \n\t\t\t
    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    1<\/p>minute<\/span><\/div>

    <\/span>Cooking time<\/span>

    4<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

    \n \n\t\t\t

    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      4<\/span> flour tortillas<\/span><\/p><\/li>

    • <\/span>

      8<\/span> oz<\/span> cheese, shredded, such as Oaxaca or jack<\/span><\/p><\/li>

    • <\/span>

      12<\/span> oz<\/span> carne asada, chopped into bite-size pieces<\/span><\/p><\/li>

    • <\/span>

      4<\/span> oz<\/span> Hatch green, chiles, diced<\/span><\/p><\/li>

    • <\/span>

      4<\/span> oz<\/span> salsa, green or red, store-bought or homemade<\/span><\/p><\/li>

    • <\/span>

      Guacamole, for garnish, if desired<\/span><\/p><\/li>

    • <\/span>

      Mexican crema, for garnish, if desired<\/span><\/p><\/li>

    • <\/span>

      Salsa, for garnish, green or red<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

      \n\t\t\t

      Directions<\/h3>\n\t\t\t
      • Spray or lightly coat a nonstick pan with olive oil.<\/li>
      • Place 1 flour tortilla in the pan.<\/li>
      • Sprinkle with a light covering of cheese. <\/li>
      • Add 3 oz of carne asada per quesadilla.<\/li>
      • Sprinkle with minced Hatch chiles and a drizzling of your choice of salsa. <\/li>
      • Cover with a second flour tortilla. <\/li>
      • Turn the heat to medium and cook for several minutes, until the first side turns crispy and golden.<\/li>
      • Flip it over and crisp the second side. The cheese will be melted and the meat warmed.<\/li>
      • Cut each quesadilla into 4 triangles, like you would a pizza.<\/li>
      • If you have guacamole on hand, \u201dI always add it on top.\u201d<\/li>
      • Garnish with a drizzle of Mexican crema and your choice of salsa\u2014and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
        \n\t\t\t

        Notes<\/h3>\n\t\t\t
        • If she has no carne asada leftovers, Anjie says these quesadillas taste great vegetarian: she adds cheese, Hatch chiles and whatever cooked vegetables she has in her fridge.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t