Chili Cheese Quesadillas - Cheesy on the inside and crispy on the outside, these homemade Chili Cheese Quesadillas are packed with goodness in every bite.
½tsp.Smoked Paprikacan substitute with cayenne pepper
1tbsp.Dried Oregano
1tsp.Ground Cumin
Salt as per taste
½tsp.Ground Black Pepper
wateras per requirement
2cupsShredded Colby Jack Cheese
Fresh Chopped ParsleyOPTIONAL FOR GARNISH
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INSTRUCTIONS
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.
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)
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.
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.
Nutrition
Nutrition Facts
Chili Cheese Quesadillas
Amount Per Serving
Calories 191Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 31mg10%
Sodium 211mg9%
Potassium 176mg5%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 9g18%
Vitamin A 1025IU21%
Vitamin C 25mg30%
Calcium 273mg27%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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