This week, Chef Michel Nischan Founder and President of Wholesome Crave, shows Tina Redwine how to make Chili Quesadillas. 

2 teaspoons olive oil

1 package 8-inch flour tortillas

4 ounces grated Mexican style cheese mix

1/4 cup chopped fresh ciilantro

3 ounces Wholesome Crave Fiery Veggie Chili, hot

Heat a large non-stick or cast-iron skillet over medium-high heat until hot.

Brush one side of the flour tortilla lightly with olive oil. Sprinkle about 1/4 cup of the grated cheese directly over the how bottom of your non-stick skillet. Please the lightly oiled tortilla, oiled-side-down, directly on top of the cheese.

Sprinkle the remaining cheese evenly over the top of the tortilla and cook until the cheese begins to melt.

Sprinkle the melting cheese with the chopped cilantro, then spoon the chili over half the tortilla. Use a spatula to fold the tortilla in half to make a half-round quesadilla. Remove from the skillet and transfer to a cutting board.

Cut into quarters and serve with your favorite guacamole, salsa and sour cream.