Despite the fact that I run a food blog which publishes 2-4 recipes a week doesn’t mean that I always want to cook every single day. Yes, that is right. Not even food bloggers want to cook every day. Just like I’m sure garbage men don’t always feel like taking out the trash and rioters occasionally get sick of lighting crap on fire. Sometimes we all need a break from our calling. That is why I love this chili cheese quesadilla recipe so much. It is the perfect meal for when you don’t want to make a meal!
When I cook I love making large batches of food to eat during the week so I don’t have to worry about making a big meal after a long day at work. However, that means I am probably eating the same thing for multiple meals during the week, which can get old. So when I make a big batch of chili, I love finding new ideas for repurposing the leftovers into new meals.
A chili cheese quesadilla is the perfect way to repurpose a leftover batch of chili! It is quick, easy, and a delicious break from the routine.
If you have leftover chili, you probably already have the cheese and the sour cream. All you need to repurpose this meal is a package of large flour tortillas!
Don’t have leftover chili? This can just as easily be made with your favorite canned chili for an easy midweek meal. Not only is it super quick to make, it is easy on your pocketbook too!
There is no special equipment needed to make quesadillas. Personally, I think quesadilla makers are the biggest waste of money in the kitchen. Anyone over the age of 10 should be able to brown a flour tortilla in a skillet. If not, they may sadly be forced into a career path that will never include Taco Bell. As for me, I love making my quesadillas in cast iron skillets. If you don’t own one, I highly recommend putting it on your Christmas list because it is one of the most versatile workhorses in your kitchen.
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Chili Cheese Quesadilla Recipe
Ingredients
- 3-4 Large Flour Tortillas
- 1 15 oz can chili
- 4 oz shredded Mild Cheddar Cheese
- Sour Cream optional
Instructions
- Mix chili and cheese together.
- Spoon filling onto one half of the flour tortilla and fold tortilla over to cover it.
- Place quesadilla into a skillet on medium heat. Adjust heat as needed.
- Flip quesadilla over once tortilla is crispy and browning.
- Remove from pan, let cool slightly and cut in half.
- Top with sour cream if desired.
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Patricia Russo says
June 20, 2015 at 4:55 pmYour recipe sounds good but I love my quesadilla maker because ham or turkey with whatever cheese i think I’ll try jalapeno next is for me a yummly lunch.