Quesadilla Pie

 

1

can (4.5 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® 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

Old El Paso® flour tortillas (8 inch)

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside.
• 2 Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
• 3 Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with salsa if desired.