Beef quesadillas with chili and red beans

Name: Beef quesadillas with chili and red beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 cups (500 ml) beef and kidney bean chili; 4 large 10-inch (25 cm) wheat tortillas; 2 cups (500 ml) sharp cheddar, grated; Olive oil; Light sour cream; Traditional Mexican salsa

Preparation 10 min
Cooking 20 min
Servings 4
Freezing I don't recommend it

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Ingredients

2 cups (500 ml) beef and kidney bean chili
4 large 10-inch (25 cm) wheat tortillas
2 cups (500 ml) sharp cheddar, grated
Olive oil
Light sour cream
Traditional Mexican salsa

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Preparation

On a working surface, place a tortilla and spread 1/2 cup (125 ml) chili on one half only. Add 1/2 cup (125 ml) cheese then close. Press lightly to compact. Do the same for the rest of the tortillas.
In a big pan at medium heat, add a drizzle of olive oil and move the pan to spread the oil. Cook the tortillas for 3-4 minutes or until golden. Carefully flip and continue cooking for 3-4 minutes once again.
Cut in half then serve with sour cream and salsa. Serve with a nice green salad!