Super Chilidillas

1. 1

   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.

2. 2

   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 200u00b0F oven on a baking sheet, loosely covered with foil for about 30 minutes.

3. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.