This is a great lunchtime recipe that is perfect for using that leftover chili con carne from the night before – with the bonus that the chili always tastes better the next day.
Chili Con Carne and Cheese Quesadillas Recipe
While we’re big on corn tortillas for the classic carne asada and tacos al pastor, packaged flour tortillas are best for this recipe as they’re stiffer and hold shape like a good piece of thin crust pizza.
If you don’t like it hot you can take out the jalapeños, but we love the hit of sweet heat from them. To eat these it can be a bit messy, but we like to slather on some sour cream and then salsa onto a slice and dig in.
We use cheddar cheese in this recipe because it’s the easiest to get just about anywhere. To make these quesadillas a little more tasty, if you can get your hands on some queso Chihuahua (sometimes called queso menonita, for the Mennonite farmers who traditionally made it), it has fantastic melting properties. Another tasty alternative is a fresh Monterey jack cheese.
- 1 cup of chili con carne, warmed slightly
- 1 cup shredded cheddar cheese
- 2 jalapeño peppers (tinned), diced
- 8 flour tortillas 25 cm (10-inch) diameter
- 1 cup red tomato salsa
- 1 cup sour cream
- Preheat a nonstick skillet large enough to fit a tortilla flat in the bottom of the pan.
- Combine the chili, cheese and jalapeño in a bowl.
- Using a tablespoon, spoon the mixture evenly over one side of each open tortilla. Fold the tortillas in half.
- Place two of the tortillas in the skillet and cook until the tortillas are browned. Turn the tortillas over and cook to the same level of doneness.
- Place the finished tortillas on a warmed plate and cover with a warmed tea towel. If you’re making big batch, you can place that in a warmed oven (that’s turned off, of course).
- Once all the tortillas are done cut each tortilla into thirds.
- Serve with salsa and sour cream.