Chili Quesadilla Turnovers

Course : Beef
Serves: 5
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1 pound lean ground beef
1 medium sized onion -- chopped
1/2 teaspoon salt
3/4 cup chunky salsa
1 can chopped green chilies -- drained (4 ounces)
2 cups shredded cheddar or colby- -- jack cheese (8
10 tortillas flour tortillas -- (8-inch)
1 spray nonstick vegetable spray

Preparation / Directions:

Preheat the oven to 450øF. In a large skillet, brown the ground beef over medium heat for 8 to 10 minutes, or until the meat is crumbled and no pink remains. Drain off the excess liquid. Add the salt, salsa, and chilies; mix well then stir in the cheese. Spoon 1/4 cup of the mixture over half of each tortilla; fold each in half and place on a baking sheet. Spray the tops of the tortillas with nonstick vegetable spray and bake for 8 to 10 minutes, or until the tortillas are lightly browned and crisp. NOTE: Eat these as is or top each with a bit of picante sauce, and a dollop of sour cream or guacamole.

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