- 15 oz Canned Chili
- 9 oz Pre-cooked Chicken Breast
- 1/2 cup Shredded Mexican Cheese
- 4 large Tortillas
Chicken Chili And Cheese Quesadilla
A hearty southern twist on the quesadilla.
Canned soups come in odd volumes. 15 oz, 14.7 oz, 16 oz, whatever. It doesn't need to be that precise.
Preheat the quesadilla maker. You can also make the quesadillas in a sandwich maker if you don't have a quesadilla maker!
It helps to chop the chicken a little more than it is in the package, but it's not necessary. Mix the chicken, the chili, and the cheese in a medium bowl.
Put a tortilla on the quesadilla maker and close it for a few seconds. This'll make it easier to see the pockets to fill with the chili mix.
Fill the first quesadilla with about half of the mix, place a second tortilla on top, and close the quesadilla maker. Cook for about 4 minutes.
The mix makes 2 quesadillas.