Chili quesadilla turnovers

Yield: 5 Servings

Measure Ingredient
1 pounds Lean ground beef
1 medium Onion; chopped
½ teaspoon Salt
¾ cup Chunky salsa
1 can (4 oz) chopped green chiles; drained
2 cups Shredded cheddar or colby jack cheese; (8 ounces)
10 \N 8-inch flour tortillas
\N \N Nonstick cooking spray

Preheat the oven to 450° F.

In a large skillet, brown the gound beef and onion over medium heat for 8 to 10 minutes, or until the meat is crumbled and no pink remains. Drain off any excess fat. Add the salt, salsa and chiles; mix well then stir in the cheese. Spoon ¼ cup of the mixture over half of each of the tortillas.

Fold each in half and palce on a baking sheet that has been coated with nonstick cooking spray. Coat the tops of the tortillas with nonstick cooking spray and bake for 8 to 10 minutes, or until the tortillas are lightly browned and crisp.

NOTE: Eat these as is, or top each with a bit of picante sauce and a dollop of sour cream or guacamole.

Courtesy of the Beef Industry Council.

Recipe by: Mr. Food®

Posted to recipelu-digest Volume 01 Number 501 by Crane Walden <cranew@...> on Jan 12, 1998

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