Chili Cheese Quesadilla
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.
Prep Time1 minute min
Cook Time5 minutes mins
Total Time6 minutes mins
Course: Appetizer
Cuisine: Mexican
Servings: 4 servings
Calories: 207kcal
- 3-4 large flour tortillas
- 15 ounce canned chili or two cups of leftover chili
- 4 ounces shredded Mild Cheddar Cheese
- Sour Cream optional
Mix chili and cheese together.
Spoon chili mixture onto one half of the flour tortilla and fold the tortilla over to cover it.
Place quesadilla into a skillet on medium heat. Adjust heat as needed to prevent the tortilla from burning.
Flip quesadilla over once tortilla is crispy and browning.
Remove the quesadilla from the skillet once both sides are browned and the cheese has melted, let cool slightly and cut in half.
Top with sour cream and favorite chili toppings if desired.
Calories: 207kcal | Carbohydrates: 17g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 773mg | Potassium: 170mg | Fiber: 3g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 36mg | Calcium: 272mg | Iron: 2mg