Ingredients
Method
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 â…“ 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.
Note
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