1 can (15 ounces) vegetarian chili
1 can (10 ounces) diced tomatoes (no salt added), drained
1 1/2 cups shredded, sharp Cheddar cheese
1/2 cup green onion, sliced, divided
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1/8 teaspoon cayenne pepper
12, 6-inch corn tortillas
Non-stick oil spray
Combine chili, tomatoes, cheese, 1/3 cup green onion, green and red bell peppers and cayenne pepper in a medium mixing bowl*. Spread 1/4 cup of the filling on each tortilla and fold in half.
Heat a medium skillet over medium-high heat. Spray with oil. Cook the quesadillas, two at a time, in a covered pan, until browned on both sides and bubbling, about 1 1/2 minutes per side. Chilidillas can be served immediately or held in a 200°F oven on a baking sheet, loosely covered with foil for about 30 minutes.
To serve: Cut in wedges and scatter the remaining green onion over top.
*Note: The filling can be made up to a day ahead and stored in the refrigerator.
Nutritional Information Per Serving: Calories 150; Total fat 5g; Saturated fat 3g; Cholesterol 15 mg; Sodium 220mg; Carbohydrate 19g; Fiber 3g; Protein 7g; Vitamin A 15%DV*; Vitamin C 20%DV*; Calcium 15%DV*; Iron 6%DV*
Pairs Well With
Satisfy your guests with these super easy, super delicious, belly busters that deliver protein, fiber, key vitamins and flavor. Some of the nutrient-rich benefits come from the convenience of canned chili and tomatoes. Cook them to order or prepare up to 20 minutes ahead of time and keep them in a warm oven until you are ready to eat.