Ingredients
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
1/8 teaspoon cayenne pepper
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
12, 6-inch corn tortillas
Non-stick oil spray
Preparation
Combine chili, tomatoes, cheese, 1/3 cup green onion, cayenne pepper and bell peppers 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.
