That’s right. Chili in a quesadilla.
Delicious smoky leftover soy chorizo chili to be exact.
If you missed my first “leftover makeover” feature, here’s the deal: I’m taking something yummy that I made one day, and fixing it up into something new and fun the next!
Just a couple quick changes can make your leftovers something entirely different, though equally delicious.
I’m just so proud. 🙂
Here’s the how-to:
serves 1
1/2 serving slow-cooked soy chorizo & bean chili
1/4 C cheddar-style Daiya (or your favorite vegan cheese – meltable!)
1 tortilla of choice
Take half a serving of yesterday’s chili (the tortilla plus some creamy melty Daiya makes half a serving plenty filling) and strain it. Excess moisture is going to make for a soggy tortilla, and nobody wants that kind of quesadilla!
Heat a tortilla in a dry nonstick skillet, add half the cheese. Spread chili on top. Then top with other half of the cheese. Fold over your tortilla and cook until the cheese is melty and both sides are crispy.
Annnnnnnd that’s all.
Nutrition facts per serving (varies depending on your tortilla choice): Calories: 323; Calories from Fat: 87.5; Total Fat: 9.9g; Saturated Fat: 3g; Sodium: 597mg; Total Carbohydrates: 49.8g; Dietary Fiber: 8.7g; Sugars: 4.2g; Protein: 14.5g
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