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Super Chilidillas

Satisfy your guests with these super easy, super delicious, belly busters that deliver protein, fiber, key vitamins and flavor. Some of the nutrient-rich benefits come from the convenience of canned chili and tomatoes. Cook them to order or prepare up to 20 minutes ahead of time and keep them in a warm oven until you are ready to eat.

Recipe by Canned Food Alliance
nut free, vegetarian


  • 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, green and red bell peppers and cayenne pepper in a medium mixing bowl*.
  2. Spread 1/4 cup of the filling on each tortilla and fold in half.
  3. Heat a medium skillet over medium-high heat.
  4. Spray with oil.
  5. 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.
  6. Chilidillas can be served immediately or held in a 200°F oven on a baking sheet, loosely covered with foil for about 30 minutes.
  7. Cut in wedges and scatter the remaining green onion over top.