Quick & Easy

Chilli con carne with quesadillas

chilli con carne with quesadillas



1.Heat half the oil in a medium saucepan over medium-high heat; cook beef, stirring, until browned. Remove from pan. Heat remaining oil in same pan; cook onion and garlic, stirring, for 5 minutes until onion softens. Return beef to pan with sauces, cumin, coriander and oregano; cook, stirring, for 2 minutes.
2.Add tomatoes then salsa, beans and chickpeas to pan; simmer, uncovered, for 10 minutes or until thickened. Season to taste.
3.To make quesadillas; divide the cheddar between two tortillas; top with remaining tortillas, pressing firmly to seal. Brush tortillas lightly with butter. Cook separately in a heated sandwich press until browned and cheese is melted. Cut each quesadilla into quarters. Serve chilli with quesadillas.

If you have some, add ⅓ cup loosely packed fresh coriander leaves (cilantro) to the chilli con carne just before serving. Chilli can be refrigerated for up to 2 days or frozen for up to 2 months. Add a little water when reheating if the chilli has thickened. You can also cook the quesadillas in a frying pan. To save time, serve the chilli with heated microwavable white or brown rice instead of quesadillas.


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