Chili Quesadillas
Chili meets cheesy tortilla for a flavorful appetizer or lunch
Equipment
- 1 chef's knife
- 1 cutting board
- 1 large non-stick pan
- 1 Spatula
- 1 mixing spoon
- 1 set of measuring spoons
Ingredients
- ½ yellow onion chopped
- 1 red bell pepper chopped
- 1 jalapeno finely chopped
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp kosher salt
- 14 oz diced tomatoes drained
- 15 oz red kidney beans drained and rinsed
- 4 oz Monterey Jack cheese shredded
- 4 oz Cheddar cheese, medium or sharp shredded
- 2 Flour tortillas 9-10" burrito size
- 1 tsp cilantro finely chopped
- 1 tsp cotija or parmesan grated
- ½ tsp red pepper flakes
Instructions
Prepare the Veggies
- Rinse your onion, bell pepper, jalapeno, and garlic briefly under cold water.
- Peel the dried outer layer(s) off of the onion. Then cut in half and dice or chop.
- Slice end off of garlic, smash with side of your chef's knife, peel, then finely chop or mince.
- Slice off top and bottom of bell pepper. Cut off the 4 sides of the pepper and separate them from the seeds and ribs. Chop all the red parts into 1/4" squares.
- Slice off top of jalapeno. Cut pepper into quarters lengthwise. Slice out the seeds. Finely chop the pepper.
Drain the tomatoes and beans
- Place a colander over the sink. Pour in the beans and give them a quick rinse. Then pour in the can of diced tomatoes and let them drain.
Sauté and season the Veggies
- Heat a large non-stick pan or pot on medium-high. After a few minutes, sprinkle some water on the pan. If it starts to sizzle right away, it's ready. Add a tablespoon or two of vegetable oil.
- Add the diced onion cook for about 2-3 minutes, stirring occasionally. Careful not to let it burn.
- Add the garlic and mix in with the onion. Cook for about 1 minute.
- Add the diced bell pepper and jalapeno. Cook for another 3-5 minutes.
Add spices, tomatoes, and beans
- Add the chili powder, cumin, and salt. Stir or toss the veggies so they are covered with the spices.
- Add the tomatoes and beans into the pan with the veggies. Stir or toss until combined.
Fill tortillas and fold
- With a large spoon, spread out the veggies and beans on half the tortilla. Sprinkle cheese to cover them. Add a little cilantro and/or red chili flakes if you have some.
Pan fry quesadillas
- Pan fry quesadillas, cheese side down until brown. Ensure that stove temperature is about medium or lower to avoid burning the tortilla. Make sure it's golden brown before flipping.
Plating your chili quesadillas
- I like to cut these into either three or four pieces. Then lay them so they overlap on one another.
- If you've got something to top them with, go for it! Maybe some salsa or sauce. Maybe some cotija or parmesan cheese. Chili powder lightly sprinkled. Cilantro leaves with some diced tomatoes. Nacho cheese sauce. Avocado slices.
- Enjoy!
