Super Chilidillas

• 1 can (15 ounces) vegetarian chili
• 1 can (10 ounces) diced tomatoes (no salt added), drained
• 1 1/2 cups shredded, sharp Cheddar cheese
• 1/2 cup green onion, sliced, divided
• 1/8 teaspoon cayenne pepper
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped red bell pepper
• 12, 6-inch corn tortillas
• Non-stick oil spray

1. Combine chili, tomatoes, cheese, 1/3 cup green onion, cayenne pepper and bell peppers in a medium mixing bowl*. Spread 1/4 cup of the filling on each tortilla and fold in half.
2. Heat a medium skillet over medium-high heat. Spray with oil. Cook the quesadillas, two at a time, in a covered pan, until browned on both sides and bubbling, about 1 1/2 minutes per side. Chilidillas can be served immediately or held in a 200u0b0F oven on a baking sheet, loosely covered with foil for about 30 minutes.
3. To serve: Cut in wedges and scatter the remaining green onion over top.
4. *Note: The filling can be made up to a day ahead and stored in the refrigerator.

vegetarian chili, tomatoes, cheddar cheese, green onion, cayenne pepper, green bell pepper, red bell pepper, corn tortillas, oil spray

Taken from www.epicurious.com/recipes/member/views/super-chilidillas-50049306 (may not work)