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Chili con carne and cheese quesadillas recipe. Copyright © 2018 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 3 votes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Cuisine: American, Mexican
Servings: 8
Calories: 450kcal
Author: Terence Carter


  • 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.


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