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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sent by a friend in e-mail- Satisfy your guests with these super easy, super delicious, belly busters that deliver protein, fiber, key vitamins and flavor. Some of the nutrient-rich benefits come from the convenience of canned chili and tomatoes. Read more . Cook them to order or prepare up to 20 minutes ahead of time and keep them in a warm oven until you are ready to eat. Ingredients:
1 can (15 ounces) vegetarian chili |
1 can (10 ounces) diced tomatoes (no salt added), drained |
1 1/2 cups shredded, sharp cheddar cheese |
1/2 cup green onion, sliced, divided |
1/8 teaspoon cayenne pepper |
1/4 cup finely chopped green bell pepper |
1/4 cup finely chopped red bell pepper |
12, 6-inch corn tortillas |
non-stick oil spray |
Directions:
1. Combine chili, tomatoes, cheese, 1/3 cup green onion, cayenne pepper and bell peppers in a medium mixing bowl*. Spread 1/4 cup of the filling on each tortilla and fold in half.
2. Heat a medium skillet over medium-high heat. Spray with oil. Cook the quesadillas, two at a time, in a covered pan, until browned on both sides and bubbling, about 1 1/2 minutes per side. Chilidillas can be served immediately or held in a 200°F oven on a baking sheet, loosely covered with foil for about 30 minutes.
3. To serve: Cut in wedges and scatter the remaining green onion over top.
4. *Note: The filling can be made up to a day ahead and stored in the refrigerator.
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