Chilli quesadillas
- Melissa Hemsley
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Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 5 out of 5.4 ratingsRate
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Get dinner on the table in just 15 minutes with this recipe while making the most of leftover chilli
Egg-free
High-fibre
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Alternatives
Complete the dish
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Ingredients
Nutrition
Units:
MetricUS
-
leftover chilli
(see 'Complete the dish')
-
3 large flour tortillas
-
100g cheddar
-
leftover jalapeño relish
(see 'Complete the dish')
-
3 tbsp Greek yogurt
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Nutrition: per serving
- kcal1158
- fat76g
- saturates28g
- carbs59g
- sugars19g
- fibre16g
- protein52g
- salt2.51g
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Method
-
step 1
Layer the bean chilli across half of each tortilla and grate the cheese over the top. Fold the tortillas in half.
-
step 2
Heat a large frying pan over a medium heat. Cook the quesadillas in the dry pan for 3-4 mins on each side until golden and crisp (you may need to do this in batches). Meanwhile, mix the relish with the yogurt and season to taste. Serve the quesadillas cut in half with the yogurt on the side for dipping.
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A star rating of 5 out of 5.4 ratings
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