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Chili and Cheese Quesadillas

Chili and Cheese Quesadillas

Make fresh pico de gallo to go on this fantastic quesadilla.

Gluten Free:
No
Serving Size:
8
Total Time:
Under 30 Minutes
Preparation Time:
Under 30 Minutes
Preparation Method:
Stove-Top
Meal Occasion:
Appetizers & Snacks , Lunch
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (6 votes cast)
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Ingredients

This recipe is recommended for 8 servings
  • 2 ripe tomatoes, diced
  • 1 red onion, diced
  • 7 jalapeño peppers, diced
  • 1 head garlic, minced
  • 1 bunch fresh cilantro, minced
  • 3 ripe avocados, pitted and peeled
  • 1 package flour tortillas
  • 1 (16-ounce) can refried beans
  • 2 (15-ounce) cans HORMEL® Chili No Beans
  • 1 pound shredded medium-sharp Cheddar cheese
  • 1 (16-ounce) package sour cream
  • Juice of 1 lime
  • Salt, to taste

Directions

  1. To make pico de gallo, in bowl, toss together tomatoes, onion, jalapeño peppers, garlic and cilantro. Stir in lime juice.
  2. To make guacamole, in separate bowl, mash avocados; stir in small amount of pico de gallo. Season with salt.
  3. Layer half of tortillas with refried beans, chili and cheese. Top with remaining tortillas.
  4. In skillet, toast quesadillas until browned on each side and cheese is melted. Serve with sour cream, pico de gallo and guacamole.