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| Description: | 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. 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. | |
| Time: | 23 min (5 min to prepare, 18 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | Mexican | |
| Number of Servings: | 12 | |
| Ingredients: | ||
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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 1/4 cup finely chopped green bell pepper 1/4 cup cup finely chopped red bell pepper, 1/8 teasponn cayenne pepper 12 6-inch corn tortillas 1 Non-stick oil spray |
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| Directions: | ||
| Combine chili, tomatoes, cheese, 1/3 cup green onion, green and red bell peppers and cayenne pepper in a medium mixing bowl*. Spread 1/4 cup of the filling on each tortilla and fold in half. 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 |
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| Notes: | ||
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