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Super Stacked Quesadilla Pie

Feel free to substitute the fillings with what you have on hand - it's all good!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2
Author Karen Gibson

Ingredients

  • 1 can refried black beans
  • 1/4 cup sour cream
  • 1 lime
  • 2 tablespoons chopped cilantro
  • 1/2 cup guacamole prepared or homade
  • 1/2 cup pico de gallo
  • 1/4 cup corn kernels thaw if frozen
  • 1/4 cup diced red bell peppers
  • 1/4 cup diced poblano pepper
  • 1/2 jalapeno pepper minced
  • 1 heaping teaspoon capers non pareil
  • 5 flour tortillas medium; larger than soft tacos but smaller than burrito wraps
  • 1/2 cup grated "quesadilla" cheese
  • 1/4 cup grated cheddar cheese
  • 2 scallions chopped

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Heat the refried beans in a small pot over medium. Add 1 tablespoon sour cream, a squeeze from half of the lime, and a pinch of the cilantro. Stir well, and then lower heat to keep warm.
  • If the pico de gallo is liquidy, drain (for extra flavor, add the drained tomato water to the refried beans). Place the pico de gallo in a small bowl and add the corn, plus a pinch of cilantro.
  • In another small bowl, add the three peppers plus the capers, and a pinch of cilantro and a squeeze of lime.

to assemble the layers

  • Place one tortilla in the center of the parchment paper-lined baking sheet. Use an offset spatula to spread the refried black beans over the tortilla, leaving a 1/4" margin along the edges. Sprinkle a bit of the quesadilla cheese over the black beans.
  • Layer a second tortilla over the refried black beans.
  • Wipe the spatula clean, and spread the guacamole over the second tortilla.
  • Layer a third tortilla over the guacamole.
  • Spread a thin layer of sour cream over the third tortilla, then add the tomato/corn mixture, spreading it evenly over the sour cream. Sprinkle some of the quesadilla cheese on top.
  • Layer a fourth tortilla over the tomato/corn mixture.
  • Spread a thin layer of sour cream over the fourth tortilla, then add the pepper mixture, spreading it evenly over the sour cream. Sprinkle the remaining quesadilla cheese on top.
  • Layer the fifth tortilla over the pepper mixture.
  • Sprinkle the cheddar cheese over the fifth tortilla, along with the scallions and the remaining cilantro.
  • Bake for 10 to 15 minutes, until the cheese is melted. Remove from the oven and let rest for several minutes. Use a very sharp, thin-bladed knife (like a paring knife) to slice like a pie.