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Anjali

Chili Cheese Quesadillas

5 from 1 vote
Chili Cheese Quesadillas - Cheesy on the inside and crispy on the outside, these homemade Chili Cheese Quesadillas are packed with goodness in every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
no resting time required 0 minutes
Total Time 25 minutes
Servings: 8 Quesadillas
Course: Dinner
Cuisine: Mexican
Calories: 191
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 Pieces Flour Tortillas 8"
Filling
  • 2 tablespoon Canola Oil or Olive Oil
  • 2 medium Onions finely chopped
  • 1 medium Bell Pepper finely chopped
  • 2-3 Medium jalapeños deseeded & thinly sliced
  • 1 tsp. Garlic Powder
  • ½ tsp. Smoked Paprika can substitute with cayenne pepper
  • 1 tbsp. Dried Oregano
  • 1 tsp. Ground Cumin
  • Salt as per taste
  • ½ tsp. Ground Black Pepper
  • water as per requirement
  • 2 cups Shredded Colby Jack Cheese
  • Fresh Chopped Parsley OPTIONAL FOR GARNISH

Equipment

  • Skillet

Method
 

  1. In a pan heat some oil. As the oil gets hot, add chopped Onions. Cook on medium high for 1-minute. Then add Chopped Bell pepper and sliced Jalapeños. Sautè for another 30-seconds.
  2. In the same pan add Garlic powder, Smoked Paprika, Ground Cumin, Dried Oregano, Salt, and Pepper. Toss well to combine. Cook on medium high for 30-seconds to 1 min.
    Quickly pour some water so that the spices do not burn but cook completely. You filling should be absolutely dry. So do not add too much water. It should just enough to help the spices get off the bottom of the pan. (see video for better understanding)
  3. Once your filling is ready turn off the heat. Bring your filling to one side of the pan. Add Shredded cheese. Mix well to combine.
  4. Take a Flour Tortilla and Place the filling in one side. Fold it in half. Preheat your non-stick skillet over medium high heat. (add 2 teaspoon oil if the pan is not non-stick).
    Once the skillet is hot enough, place the quesadilla in the skillet. Press down with a spatula. Cover with a lid. Cook for 3-minutes until the underside is golden brown and super crispy.
    Carefully Flip over and cook the other side as well for another 3-minutes (this time without lid).
    Transfer your Quesadillas to the cutting board. Cut them in wedges. Serve immediately with roasted tomato salsa or sour cream.

Video

Notes

  • Cheese: You can use any Cheese that you like. But, for best results choose Shredded Colby Jack Cheese. Or else you can use a combination of Mozzarella Cheese and Monterey Jack Cheese.
  • Non-stick Pan: Make sure you are using a Non-stick pan to make your Quesadillas. If not, then add 2 teaspoon oil before adding your Quesadillas to the pan.
  • Soggy Quesadillas: Quesadillas will become soggy if you don't eat them fresh. So, make sure you keep them in the oven at 200 degrees F until it is ready to be served.
  • Reheating: Soggy Quesadillas can be brought back to crispy. All you have to do is place them in a non-stick pan (yet again) and cook both sides until the underside is super crispy. Flip over and cook the other side as well.
  • Protein: To make it vegetarian you can make it just I have made. or else you can add some canned white beans or kidney beans. 
  • Chicken or Beef: You can also add cooked Chicken and Beef into this and make this as per your choice.