1/2 cup prepared chili (this is a great use for leftover chili!)
2 tortilla shells
1/2 tsp. cilantro (dried or fresh)
1 tsp. dried chives
1 tsp. cumin
cheese (your choice)
non-stick cooking spray (Pam)
chili powder (optional)

Spray skillet with non-stick cooking spray.

In pan put one tortilla shell. Coat with chili spreading it evenly over the shell. Sprinkle over the chili your cilantro, dried chives, cumin and as much cheese as you enjoy (save just a bit of chives, cumin and cilantro to garnish the quesadilla if desired). Put other shell on top, pressing lightly.

Turn on heat and cook for about 1-2 minutes on first side. Before flipping, coat top shell with spray and lightly sprinkle a bit of the cumin, chives and cilantro. Flip and cook until crisp and lightly brown. Grate more cheese on top, if desired.

Note: If desired, sprinkle a bit of chili powder on top for a bit of a zip and a nice color presentation.

Submitted by: Kim Grusendorf