Ingredients - 2 cups shredded mild or medium cheddar cheese - 10 tortillas - 2 each canned chipotle pepper in adobo sauce, finely minced - 1 can 15 oz. chili, with or without beans - 1 1/2 cups plain yogurt - 1 1/2 tablespoons dry ranch dressing dip mix - 1/2 cup chopped green onions and cilantro (combined) These spicy quesadillas take on a delicious smoky flavor when grilled. The cool yogurt dipping sauce and mellow cheese smooth the fire of the spicy chili.
A quick-cooking and delicious appetizer! Directions Mix yogurt and ranch dip well. Chill for at least 30 minutes.
Mix chipotle pepper with the
chili. Spread chili evenly on half of each of the tortillas. Top with shredded cheese. Fold over the uncovered half of the tortilla. Place on preheated grill over medium heat until tortilla starts to brown and crisp. Turn over and repeat on other side.
Cut quesadillas into wedges and serve
with yogurt mixture topped with cilantro and green onions
