Quesadilla Pie

A favorite Mexican snack becomes a clever main course in this easy layered version with beans, mild chiles, and extra cheese.

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Prep Time 20 min
Total Time 50 min
Servings 6

Ingredients

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)

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Directions

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.