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Quesadilla Pie
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Prep Time:
20 minutes
Total Time:
50 minutes
Elevate a classic Mexican snack into a tasty main dish with layers of beans, mild chiles, and extra cheese for a delicious twist.
Ingredients:
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1/3 cup chopped green onions
  • 1 medium plum (Roma) tomato, chopped
  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1 1/2 cups shredded pepper Jack cheese (6 oz)
  • 1/2 cup chopped fresh cilantro
  • 1 1/2 cups shredded Cheddar cheese (4 oz)
  • 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Instructions:
  • Preheat the oven to 400°F. Grease a 9-inch glass pie plate with cooking spray. In a medium bowl, combine chiles, beans, onions, tomato, 1/2 cup enchilada sauce, pepper Jack cheese, 1/4 cup cilantro, and 1/2 cup Cheddar cheese; set aside.
  • Spread a quarter cup of enchilada sauce in the pie plate. Layer with one tortilla and a third of the bean mixture. Repeat twice to create three layers. Finish with the remaining tortilla on top and cover loosely with foil.
  • Bake uncovered for an additional 5 to 7 minutes until the remaining Cheddar cheese is melted. Then, sprinkle with the remaining 1/4 cup of cilantro and serve with salsa, if desired.

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