Beefy Chili Cheese Quesadillas
Course: Dinner, Main DishCuisine: American, Tex Mex, MexicanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
4 teaspoons unsalted butter divided
8 8-inch flour tortillas
3 cups (8 ounces) shredded Mexican blend cheese or a combo of cheddar and Monterey Jack or Pepper Jack
2 cups chili of your choice
Guacamole, sour cream and salsa to serve, if desired
Directions
- Heat a large skillet over medium high heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the chili over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa and sour cream.
