Title: Chili quesadilla turnovers
 Categories: Sandwiches, Tex-mex
      Yield: 5 Servings
 
      1 lb Lean ground beef
      1 md Onion; chopped
    1/2 ts Salt
    3/4 c  Chunky salsa
      1 cn (4 oz) chopped green chiles;
           -drained
      2 c  Shredded cheddar or colby
           -jack cheese; (8 ounces)
     10    8-inch flour tortillas
           Nonstick cooking spray
 
  Preheat the oven to 450° F.
  
  In a large skillet, brown the gound beef and onion over medium heat
  for 8 to 10 minutes, or until the meat is crumbled and no pink
  remains. Drain off any excess fat. Add the salt, salsa and chiles;
  mix well then stir in the cheese. Spoon 1/4 cup of the mixture over
  half of each of the tortillas. Fold each in half and palce on a
  baking sheet that has been coated with nonstick cooking spray. Coat
  the tops of the tortillas with nonstick cooking 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.
  
  Courtesy of the Beef Industry Council.
  
  Recipe