Chili Con Quesadillas

Sweet and heat harmonize perfectly in this vegetarian favourite. A toasty tortilla is filled with melted Mozzarella cheese blended with fresh arugula, black olives, then steeped in Sweet Chili Sauce made with red jalapenos, hot chillies and pungent garlic. Served with sour cream and more Sweet Chili Sauce for dipping, this is a marvellous Mexican classic.

YIELD: 2 Portions

Ingredients: Imperial Metric
Flavoured olive oil 3 Tbsp 50 mL
Spanish style onion, diced 1 1
Fonita or smoked mozzarella cheese, grated 1 cup 1 cup
Fresh arugula 1 cup 1 cup
Pitted black olives, roughly chopped ˝ cup 125 mL
Saucemaker Sweet Chili Sauce 4 Tbsp 60 mL
Burrito size flour tortillas 4 4
Fresh parsley, chopped ˝ cup 125 mL


  1. In a sauté pan, heat the flavoured olive oil. Add onions and sauté until soft. Remove from heat.
  2. In a small bowl, mix grated cheese, arugula, olives and Saucemaker Chili Sauce together. Add the cooled onions.
  3. Spoon half the mixture onto one of the tortillas spreading it evenly. Top with the second tortilla pressing firmly. Repeat with remaining tortillas.
  4. On a greased grill, cook tortillas over medium heat until crisp and lightly browned.
  5. Slice each tortilla into 4 wedges. Sprinkle with fresh parsley.
  6. Serve with a side ramekin of sour cream mixed with a Saucemaker Sweet chili Sauce for dipping

TIP: Substitute the Fonita cheese with Brie; your guests will love it!