Recipe

Super Chilidillas Recipe

	Cuzpat / All my dishes 2 months, 3 weeks ago 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... More Prep:30m Cook:30m Servings:4	Cuzpat
	cheese chili pepper tortillas tomatoes

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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

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.

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.

To serve: Cut in wedges and scatter the remaining green onion over top.

*Note: The filling can be made up to a day ahead and stored in the refrigerator.

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