Quesadilla PieFrom ethoits 4 years ago
- 6 burrito-size tortillas shopping list
- About 1 cup red, green, yellow, orange bell peppers, chopped into small pieces (use about 1 half of each pepper, depending on size) shopping list
- 1/2 cup diced yellow onion shopping list
- jalapenos, to taste, minced shopping list
- 1/2 of a small zucchini, sliced thin with a mandolin or vegetable peeler shopping list
- 1/2 of a small summer squash, sliced thin with a mandolin or vegetable peeler shopping list
- 1 small can yellow corn shopping list
- 1 can beans (pintos work well and hold up better than black. I've also used refried beans, spread on the bottom) shopping list
- 1/2 tsp cumin shopping list
- 1/2 tsp paprika shopping list
- 1 carrot, sliced thin with a mandolin or vegetable peeler shopping list
- 1 pablano pepper, chopped small shopping list
- 2 cups cheese - your choice. "Mexican blends" available pre-shredded take less time. shopping list
How to make it
- There's really no right or wrong way to layer this, but I find that it works best with heavier ingredients on the bottom.
- Preheat oven to 375
- Place one tortilla on the bottom of an oven safe pan (ideally, round with sides about 4-5 inches high. I use a large skillet that's not much larger around than the tortillas. Keeps everything nice and together). Spread well-drained beans and corn on the tortilla. Sprinkle with cheese. (Don't let your beans and corn be too wet - otherwise the bottom layer is soggy).
- In between layers sprinkle your spices (I like cumin and paprika, but use whatever floats your boat or nothing at all). Also, be liberal with cheese - it's the glue that melds all these layers into happiness.
- Place another tortilla on top of your corn/bean base. Distribute some of the bell peppers on top of the tortilla. Sprinkle with cheese.
- Place your third tortilla on top of the last. Distribute remaining bells, if any, and the pablanos. Sprinkle with cheese.
- Place your fourth tortilla. Distribute onion and minced jalapeno. Sprinkle with cheese.
- Place your fifth tortilla. Layer the thin vegetable slices (carrots, zucchini, squash). Sprinkle with cheese.
- Butter the top of your sixth and final tortilla. Put on top as the capper.
- Cover your pie with tin foil and bake for 25 minutes. Take the foil off, increase the heat to 400 and cook for about 15 minutes, or until the top layer is golden brown. Let rest a few minutes before cutting into 4 "pie slices."
- Serve with sour cream and rice.
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