Quesadillas made with leftover Chilli con Carne

More economising going on here - I'm getting good at this! As I had some Chilli con Carne left over the other week Quesadillas came to mind.
 Quesadillas made with leftover Chilli con Carne

Of course, it had been frozen once it was cold, popped it into a plastic tub and into the freezer it went.

So, you can either have the same dinner again a week or so later, only easier than the day you made the chilli.

Or of course, you can think up something else to do with your leftover chilli. For anyone wondering they are pronounced kay-sah-dee-yah. If this is not your thing you might like my Cheesy Chilli Pasta Bake recipe to use any leftover chilli.

Of course, you may not have any leftover chilli in the first place and if that's the case you must be making my Chilli Con Carne recipe this very day.

Make enough, of course, so you have leftovers. Then next week you can have Quesadillas in minutes!

Quesadillas before cutting

Cut into quarters and serve immediately.

Top Tip!
I find it easier to cut the quesadillas into quarters using kitchen scissors.


Quesadillas made with leftover Chilli con Carne





Mexican, Quesadillas, Leftovers, recipe
Mexican Quesadillas, Mexican, Leftovers
Mexican
Yield: Any amount

Quesadillas with leftover Chilli con Carne

Top Tip! I find it easier to cut the quesadillas into quarters using kitchen scissors.

ingredients:

some leftover Chilli con Carne
a pack of soft floured tortillas - I like the make 'Discovery'. There are 8 and can be frozen so you won't waste any.
a few dollops of salsa
a handful of spring onions - thinly sliced
a good handful of grated mature Cheddar cheese 
a small glug of vegetable oil - for frying the tortillas
a few dollops of soured cream
a few sliced jalapeño peppers (I use 'Discovery' brand they're in a jar and available from any good supermarket)

instructions

For the purpose of this, I'm writing as though you used four tortillas to make 2 quesadillas which will equal 8 triangles.

Put the leftover chilli in a saucepan and heat up over a low/medium heat.  Be sure that it's piping hot.

Now, get your non-stick frying pan at the ready and just wipe the surface with olive oil - using a sheet of kitchen paper to spread it evenly. 

That's all you need, is the surface of the pan to be very lightly coated. 

Heat up the pan and throw one tortilla into the pan and cook for just a minute then turn over.  

Put that to one side and quickly do the next one.

Repeat until you've used all four tortillas - re-oil the pan if you need to.  I doubt they'll go cold as they cook really quickly.

Now put a tortilla on each serving plate and cover with the hot chilli and add dollops of salsa, soured cream and jalapeño peppers, grated cheese and sliced spring onions.

Place another tortilla on top of that making a sandwich and press down on it.
Cut into quarters and serve immediately.
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2 comments

  1. Jan, a very resourceful use of leftovers with a most yummy result...let's eat!

    ReplyDelete
  2. Good way to use up your leftovers Jan.

    ReplyDelete

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Cheers
Jan