Baked Chorizo Chili Quesadilla

By brandymarshall

Ingredients

• 1 box (10 oz) Green Giant® Niblets® frozen corn & butter sauce
• 10 oz ground pork chorizo
• 1/2 cup chopped onion
• 1/4 cup tomato paste
• 1 can (15 oz) black beans, drained, rinsed
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 cups shredded pepper Jack cheese (8 oz)

Details

Servings 1
Cooking time 85mins
Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 375°F. Microwave corn as directed on box. Set aside.

2
Meanwhile, heat 12-inch skillet over medium-high heat. Add chorizo, onion and tomato paste; cook 6 to 8 minutes, stirring frequently, or until thoroughly cooked. Add corn and beans; cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.

3
Unroll one pie crust on large ungreased or parchement-lined cookie sheet; sprinkle 2/3 cup of the cheese over crust to within 1 inch of edge. Top with chorizo mixture and 2/3 cup of the remaining cheese.

4
Moisten edge of crust with water. Top with second crust; roll edge inward, pressing to seal. Cut 3 slits in top crust. Bake 30 to 40 minutes or until golden brown. Remove from oven; sprinkle with remaining 2/3 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes.