Chili con carne and cheese quesadillas recipe
This chili con carne and cheese quesadillas recipe could not be simpler. 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.
Servings: 8
Calories: 450kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 37.2g | Protein: 15.5g | Fat: 26.3g | Saturated Fat: 9.3g | Cholesterol: 31mg | Sodium: 1029mg | Fiber: 3.8g | Sugar: 3.2g