Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- Sour cream and chopped fresh cilantro, for serving
Special equipment needed:
- Large skillet
- Griddle or non-stick pan
Step-by-step instructions:
1. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is no longer pink. Drain any excess fat.
2. Add the chili powder, cinnamon, allspice, cumin, salt, black pepper, and cayenne pepper to the skillet. Stir to combine.
3. Add the diced tomatoes, tomato sauce, and water to the skillet. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
4. Preheat a griddle or non-stick pan over medium heat.
5. Place a tortilla on the griddle or pan. Sprinkle 1/4 cup of shredded cheddar cheese on one half of the tortilla.
6. Spoon 1/4 cup of the Cincinnati chili on top of the cheese.
7. Fold the tortilla in half and press down lightly with a spatula.
8. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
9. Repeat with the remaining tortillas, cheese, and chili.
10. Serve the Cincinnati Chili Quesadillas hot, topped with sour cream and chopped fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8 quesadillas
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 27g
- Protein: 21g
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Monterey Jack or pepper jack cheese can be used instead of cheddar cheese.
- Corn tortillas can be used instead of flour tortillas.
Variations:
- Add sliced jalapenos or hot sauce for extra heat.
- Use the Cincinnati chili as a topping for nachos or baked potatoes.
- Serve the Cincinnati chili over spaghetti for a classic Cincinnati-style chili dish.
Tips and tricks:
- Make the Cincinnati chili ahead of time and store in the refrigerator for up to 3 days.
- Use a pizza cutter to slice the quesadillas into wedges for easy serving.
- To make the quesadillas crispier, brush the tortillas with a little bit of oil before cooking.
Storage instructions:
- Store any leftover Cincinnati chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Cincinnati chili in a microwave-safe dish for 1-2 minutes, or until heated through.
- Reheat the quesadillas in a toaster oven or oven at 350 degrees Fahrenheit for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the Cincinnati Chili Quesadillas on a platter with a side of sour cream and chopped fresh cilantro.
Garnishes:
- Sour cream and chopped fresh cilantro
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Green salad
Troubleshooting advice:
- If the tortillas are sticking to the griddle or pan, lightly grease the surface with cooking spray or a little bit of oil.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160 degrees Fahrenheit to ensure it is safe to eat.
Food history:
- Cincinnati-style chili is a unique regional dish that originated in Cincinnati, Ohio in the early 20th century. It is typically served over spaghetti or hot dogs, but can also be used as a topping for nachos or in this case, quesadillas.
Flavor profiles:
- The Cincinnati chili has a unique blend of spices that gives it a sweet and savory flavor with a hint of heat. The cheddar cheese adds a creamy and tangy flavor to the quesadillas.
Serving suggestions:
- Serve the Cincinnati Chili Quesadillas as a main dish for dinner or as a fun appetizer for a party.
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