Whenever you make chili, be it vegetarian, turkey or chicken, or beef, save a bit to make these later in the week. You’ll also want to bring out the condiments you used with the chili to complete them, like chopped scallions and tomatoes, shredded cheeses, salsa and sour cream.
|1 tsp canola or vegetable oil||Chopped tomatoes (optional)|
|2 medium-size (8-inch) flour tortillas||Chopped scallions (optional)|
|1/3 cup shredded cheddar and/or Monterey Jack||Sour cream and/or salsa to serve|
|1/3 cup chili|
Heat a skillet with a teaspoon of vegetable or canola oil, if desired, over medium high heat.
Place a quesadilla in the pan and watch it carefully until it turns golden brown on the underside, 1 to 2 minutes. A dark brown bubble here or there is fine. Remove the tortilla and set it aside. Place the other uncooked tortilla in the pan, and reduce the heat to medium. Sprinkle the cheese over the quesadilla, and distribute the chili over the cheese. Sprinkle over some chopped tomatoes or scallions if using. Cook until the cheese is melted and the underside is browned, 2 to 3 minutes.
Place the cooked tortilla on top of the filling, uncooked side down. Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 6 wedges. Serve with sour cream and/or salsa.
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