{"id":1091,"date":"2017-01-20T06:46:16","date_gmt":"2017-01-20T11:46:16","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/beef-red-beans-chili-quesadillas\/"},"modified":"2026-08-28T13:59:55","modified_gmt":"2026-08-28T17:59:55","slug":"beef-red-beans-chili-quesadillas","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/beef-red-beans-chili-quesadillas\/","title":{"rendered":"Beef quesadillas with chili and red beans"},"content":{"rendered":"

\ud83c\udf2e Chili, sharp cheddar, a wheat tortilla. That is the list<\/h3>\n

Nothing gets browned first, nothing simmers for an hour. You spread half a cup of chili over one half of a tortilla, cover it with grated cheddar, fold it over and send it into the pan. Ten minutes of prep, twenty minutes of cooking, four servings on the table. For the chili, use mine: these quesadillas start with two cups of my beef and kidney bean chili<\/a>, and it carries the entire flavour of the dish. Everything after that is cheese and a hot skillet.<\/p>\n

\ud83e\uddc0 Sharp cheddar, bought as a block and grated at home<\/h3>\n

No bagged Mexican blend. Sharp cheddar on its own, and it has to be genuinely sharp. The chili brings cumin, tomatoes and kidney beans to the party. A mild cheddar simply vanishes under all of that once the tortilla goes golden.<\/p>\n

The cheese comes home as a block here and gets grated in the kitchen. Pre-shredded cheese is dusted with starch so the strands don’t clump in the bag, and that starch fights you when you want it to melt. Two minutes with a grater and the problem is gone.<\/p>\n

\ud83d\udd25 Medium heat, a drizzle of oil, and you keep an eye on it<\/h3>\n

This is where the dish is won or lost. Heat too high is the number one mistake: the tortilla scorches before the cheese has even started to melt. Medium heat, a drizzle of olive oil in the skillet, and two to four minutes a side depending on your pan. Some pans move heat a lot faster than others, so go by colour, not by a timer.<\/p>\n

And when it is time to flip, take your time. A quesadilla that pops open in the pan dumps everything you put in it straight onto the bottom.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf2e Chili, sharp cheddar, a wheat tortilla. That is the list Nothing gets browned first, nothing simmers for an hour. You spread half a cup of chili over one half of a tortilla, cover it with grated cheddar, fold it over and send it into the pan. Ten minutes of …<\/p>\n","protected":false},"featured_media":9041,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"beef quesadilla","_yoast_wpseo_title":"Beef quesadilla recipe with chili and sharp cheddar","_yoast_wpseo_metadesc":"Beef quesadillas with chili and red beans, crisped in olive oil with sharp cheddar and wheat tortillas. 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