Prep 10 mins
Cook 50 mins
This recipe comes from Elise of Simplyrecipes: This version of a quesadilla pie is a casserole made in a pie dish with stacked flour tortillas and layers of cheesy filling, baked until browned and crispy. The beauty of quesadilla pie is that it's a great way to use up leftovers and odds and ends. The essentials are the tortillas and the cheese; after that it's up to you as to the variety and type of filling you want. Black beans are good, as are onions, chicken, tomatoes, mushrooms, or summer squash. All can be layered in with the cheese. Add as much chile as you want for heat and flavor.
- 4 large flour tortillas (9-10 inches diameter)
- 226.79 g cheese (shredded cheddar or Monterey Jack)
Potential filling ingredients
- beans, cooked (black beans, pinto beans)
- tomatoes, chopped
- summer squash, chopped
- mushroom (if using a lot, saute first, to remove moisture)
- chicken. pork (cooked and shredded) or beef (cooked and shredded)
- chilies, either from cooked green chiles, chopped pickled jalapenos or salsa
- cumin (optional for extra heat)
- chili powder (optional for extra heat)
- avocado (chopped)
- cilantro (chopped)
- sour cream
- Brush butter on the bottom of the pan to keep the tortillas from sticking, and to the top of the last tortilla for flavor and to help it brown. Hint: do not skip the butter.
- Preheat oven to 350°F Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas).
- 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.
- Make sure each layer has a generous sprinkling of cheese.
- 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 15-20 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 chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream. (optional).
Great recipe to get rid of extra vegetables and things in the fridge. I had summer squash that I didn't know what to do with. Added a little chorizo for some flavor along with chopped olives, onion and jalapeno. I also used tomatoes, cilantro, and avocado from the garden to top it off. My family loved it, and the pie disappeared in minutes. Next time, I'm adding black beans.
This was awesome! Made for Cinco De Mayo! I had tons of turkey leftover so I shredded it and let it marinate in salsa for a few hrs. Bottom layer I put mexican rice, 2nd layer pinto beans and turkey, 1st layer sauteed red onions, white onions, red pepper and chopped canned jalapenos. Topped with sour cream, guacamole, lettuce, tomatoes and olives oh yeah, I used whole wheat tortillas too. Turned out great, thanks so much for posting!
Wonderful base recipe for using up left overs! We really enjoyed this with low-carb wheat tortillas and our leftover Fiesta Chicken. Thank you for posting!