So easy and so yummy. I got this recipe from a different blog but here is the edited version for how we made it. This will be a new Lucht family staple. Brad loved it and it was a great way to use up left-overs. Enjoy!
Quesadilla Pie
Ingredients:
4 large flour tortillas (9-10 inches diameter)
Butter
1/2 pound grated cheese- sharp cheddar, or Monterey Jack
3/4-1 cup of cooked black beans
1/2 a tomato, chopped and seeds removed
1/4 cup onion
1 large chicken breast, cooked and shredded
1/4 corn & chili salsa (from Trader Joes! It is a tomato-less salsa)
Cumin and/or chili powder for extra heat
Garnishes:
Chopped avocado
Chopped cilantro
Thinly sliced iceberg lettuce dressed with vinegar and salt
Sour cream
Salsa
Directions:
1 Preheat oven to 350°F. Brush the bottoms and sides of a pie dish with butter, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas). *Don't skip the butter! It is what makes the tortillas crispy, not soggy
2 Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. At this point, you will begin to add your chosen filling ingredients, and layering the tortillas. Just make sure each layer has a generous sprinkling of cheese.
Here is what I did but you can do whatever you like:
Layer 1: cheese, black beans, corn & chili salsa (I used a slotted spoon w/the salsa to remove the liquid)
Layer 2: cheese, chicken, sprinkle with cumin and chili powder
Layer 3: cheese, tomato, onion
3 Place your last tortilla on top and give it a generous brush with butter. (For real, don't skip the butter!) Cover the dish with aluminum foil. Put in oven for 30 minutes on 350°F. Then remove the foil and increase the heat to 400°F. Cook for another 15 minutes, until the top is lightly browned and cheese is bubbly. Remove from oven. Let cool for 10 minutes before serving. Cut into quarters.
Serve with garnishes.
