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
- 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
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.