If you have leftover chili then you are but minutes away from making some of the best chili quesadillas ever.
Course: Main Course
Cuisine: American, Mexican
Keyword: beef and cheese quesadilla, chili cheese quesadilla
Author: Katie Workman
88-inch flour tortillas
3cups(8 ounces) shredded Mexican blend cheese or a combo of cheddar and Monterey Jack or Pepper Jack
2cupschili of your choicesee suggestions above!
Guacamole, sour cream and salsa to serve, if desired
Heat a large skillet over medium high heat and add a half 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 into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa and sour cream.