1 can (14 oz each) Nalley® Original Chili Con Carne with Beans
8 flour tortillas (8 inch)
2-1/2 cups Mexican-blend shredded cheese (2-1/2 cups = 10 oz)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
PAM® Original No-Stick Cooking Spray
1 cup sour cream, optional
|% Daily Value|
|Total Fat||16 g||24%|
|Saturated Fat||8 g||42%|
|Dietary Fiber||3 g||10%|
|Vitamin C||1 mg||2%|
|Vitamin A||116 iu||2%|
Spread 1/4 cup chili over half of each tortilla to within 1 inch of edge. Place about 1/3 cup cheese and about 2 tablespoons drained tomatoes over chili on each tortilla. Fold each in half to cover filling.
Spray large nonstick skillet with cooking spray; heat over medium heat. Place 2 quesadillas side-by-side in skillet. Cook over medium heat 4 minutes or until each side is lightly browned and cheese melts, turning once. Repeat with remaining quesadillas.
Cut each into 3 wedges. Serve with sour cream, if desired.
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