I was walking back and forth from my pantry to my refrigerator trying to figure out what on earth to eat for lunch... I was in desperate need of going to the grocery store so there were very slim pickings. What I threw together turned out to be terrific and is going to be eaten much more frequently in this household, that's for sure. These are without a doubt the easiest quesadillas I have ever made. This recipe makes about 4 servings, depending on how big your tortillas are.
You will need:
- Tortillas (I had corn on hand, I bet flour would work even better)
- Shredded cheddar cheese (or Monterrey Jack)
- Canned chili (I used Hormel with beans, but any kind with or without beans would be great I'm sure)
- Butter
- Microwave your chili according to the chili label.
- Melt a little bit of butter on a skillet and and add a tortilla.
- Top with a light layer of shredded cheese and let it begin to melt.
- Add the chili and another light layer of cheese.
- Add your top tortilla and wait until the cheese on top has had a chance to melt (which should be fairly quickly since the chili is hot already from microwaving).
- Flip, let the tortilla heat up, and serve.
I put a dollop of sour cream on top too. If you have some guacamole or pico de gallo, that'd be a great garnish too.
Hint: If you are really crunched for time, you don't NEED to use a skillet. Since the chili is already hot, you can just layer it and let the hot chili melt the cheese and make the quesadilla stick.
Happy eating!
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