Indulge in the rich and bold flavors of a Chili Quesadilla—an effortlessly easy creation bursting with taste. Layer large tortillas with the savory goodness of HORMEL® Chili, No Beans, and an irresistible combination of shredded mozzarella and Oaxaca cheeses. Topped with tender, pulled or sliced brisket, each bite is a symphony of textures and tastes. Elevate the experience with a dollop of spicy mayo, transforming this simple yet flavorful dish into a culinary delight that’s both indulgent and easy to make.
Ingredients
| Spicy Mayo | |
|---|---|
| 2 | cups mayonnaise |
| 2 | tablespoons sriracha |
| Quesadilla | |
|---|---|
| 8 | large tortillas |
| 1 | (15-ounce) can HORMEL® Chili, No Beans |
| 4 | cups shredded mozzarella cheese |
| 10 | ounces Oaxaca cheese, cut into 1 inch pieces |
| 2 | pounds cooked brisket, pulled or sliced |
| 4 | teaspoons oil |
| Salsa | |
| Chopped cilantro | |
| Spicy Mayo |
Directions
For the Spicy Mayo
In small bowl, mix mayonnaise and sriracha.
For the Quesadilla
Heat oven to 250°F.
Place tortillas on flat surface. Spread half of each tortilla with 2 tablespoons chili. Top with ½ cup mozzarella, 4 pieces Oaxaca cheese and 2 slices brisket. Fold tortillas in half. Lightly brush top and bottom of each folded tortilla with small amount of oil.
In hot skillet or griddle, cook tortillas 4 minutes or until golden brown and slightly crisp on both sides.
Place on foiled lined baking sheet and keep warm while making the remaining quesadillas. Cut quesadillas into wedges to serve. Serve with salsa, cilantro and Spicy Mayo.