Prep: 10 Mins Cook: 20 Mins

Cheesy Chili Quesadilla

Ingredients

  • 2 1/2 cups shredded cheddar cheese
  • 1 can (15-oz.) chili
  • 1 can (2.25-oz.) sliced ripe olives, drained
  • 1/2 cup chopped green onions, or 1/4 cup chopped cilantro
  • 2 tbls. to 4 ORTEGA Diced Jalape

Directions

Heat oven to 425° F.

In bowl, combine cheese, chili, olives, green onions and jalapeños; set aside.

Lightly coat one side of each tortilla with nonstick cooking spray. Arrange tortillas, oiled side down on baking sheets. Spread scant 1/3 cup cheese mixture on half of each tortilla; fold each in half. Bake in bottom third of oven 15 to 18 minutes or until tortillas are golden brown and crisp. Serve warm.


(Nutritional Information Per Serving: 298 calories; 16 g fat; 35 mg cholesterol; 719 mg sodium; 26 g carbohydrate; 4 g fiber; 13 g protein.)
Heat oven to 425° F.

In bowl, combine cheese, chili, olives, green onions and jalapeños; set aside.

Lightly coat one side of each tortilla with nonstick cooking spray. Arrange tortillas, oiled side down on baking sheets. Spread scant 1/3 cup cheese mixture on half of each tortilla; fold each in half. Bake in bottom third of oven 15 to 18 minutes or until tortillas are golden brown and crisp. Serve warm.


(Nutritional Information Per Serving: 298 calories; 16 g fat; 35 mg cholesterol; 719 mg sodium; 26 g carbohydrate; 4 g fiber; 13 g protein.)
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