Quesadilla Pie

By Hklbrries

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

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)

Preparation

Step 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.

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.

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.

Instead of green enchilada sauce, try red. Or, try using salsa verde.

Make this casserole up to 8 hours ahead of time. Cover and refrigerate until it's time to bake..