Mr. food's chili quesadilla turnovers
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | medium | Sized onion, chopped |
| ½ | teaspoon | Salt |
| ¾ | cup | Chunky salsa |
| 4 | ounces | Chopped grn chilies, drained |
| 8 | ounces | Shredded Cheddar or Colby Jack cheese |
| 10 | eaches | 8-inch flour tortillas |
| 1 | Nonstick cooking spray | |
Directions
======================================================= ============== ==== == Preheat the oven to 450F. In a large skillet, brown the ground 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 chilies; mix well then stir in the cheese. Spoon ¼ cup of the mixture over half of each tortilla; fold each in half and place on a baking sheet that has been coated with nonstick cooling 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.