Chili Quesadillas
If you’ve got leftover chili and a pack of tortillas and some cheese, congratulations – dinner is basically done. These leftover Chili Quesadillas are the perfect way to give chili a second life: the rich, spicy filling blends into a layer of gooey cheese, surrounded by crisped-up tortillas. Ten minutes, one pan, and you have a meal that tasted like it was the plan all along.
Servings: 8 Servings
Cost: $10
Ingredients
- 4 teaspoons unsalted butter (divided)
- 8 8-inch flour tortillas
- 3 cups (8 ounces) shredded Mexican blend cheese (or a combo of cheddar and Monterey Jack or Pepper Jack)
- 2 cups chili of your choice (see suggestions above!)
Instructions
- Heat a large skillet over medium-high heat and add a 1/2 teaspoon of butter. Place a tortilla in the pan.
- Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the chili over the cheese. Top that with another 2 tablespoons of the shredded cheese.
- Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice it into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, and sour cream.
Notes
These are just the thing to make when you have a couple of cups of leftover chili, not enough for more than one bowlful, but you have more than one person to feed. The most awesome part is that I haven’t met a chili that doesn’t work here.
Nutrition
Calories: 330kcal | Carbohydrates: 24g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 832mg | Potassium: 315mg | Fiber: 4g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 339mg | Iron: 3mg