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Spread about 1 tablespoon of chopped green chiles on half of each flour tortilla.
Sprinkle 1/4 cup of shredded cheddar cheese over the green chiles on each tortilla.
Fold the tortillas in half to create quesadillas.
In a large skillet, heat 1 teaspoon of canola oil over medium heat. Cook the quesadillas in the skillet until they’re lightly browned on each side, adding more oil as needed.
Once cooked, cut each quesadilla in half.
Step 4: Serve and Enjoy
Ladle the hot Beef and Bean Chili into bowls.
Serve the Chili Cheese Quesadillas alongside the chili.
Offer optional toppings like corn off the cob, chopped red onion, sliced jalapeno pepper, and sour cream for garnishing.
Enjoy this delicious and comforting meal with family and friends!
Note: This recipe yields a generous portion, making it perfect for leftovers. Store any extra chili and quesadillas in airtight containers in the refrigerator for up to several days.
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