Ingredients:
1 Can Chili (any variety),
Tortillas
Cheddar cheese (shredded or sliced)
1) Lay out one tortilla on a baking sheet. use a spoon to place 1-3 tablespoons of chili on the tortilla.
2) Spread this around taking care to leave approximately an inch between edge of chili and edge of tortilla. (Chili with beans or other large pieces use a half-inch, as that spreads less during cooking)
3) Place/sprinkle cheese over the chili covered area. Take care not to put too much chili and cheese on the inside of the quesadilla, or it will be difficult to flip. Place a second tortilla on top, and put in oven at 350degrees
4) After 15 minutes flip quesadailla over, and put back in oven. Another five minutes after that add cheese to the top and cook for a final five minutes.
5) Remove, cut, and enjoy.
Variation Ideas:
For a spicier version, lightly sprinkle cyanne pepper on the inside.
Experiment with different chili's and cheeses.
Published by Erin Bohte
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4 Comments
Post a CommentI'm sure it's fine without the cheese on top. I've never tried without hte inside-cheese though. I can't see it being bad, but I wonder if it might fall apart easier. The cheese is sticky and also helps hold it together.
Thanks for the recipe! I wonder if it'd be good without the cheese? For some reason, I harbor much hate for it lol!
Erin, sounds tasty!
I love the title ad I love quesadillas.