Quesadilla Pie

Name: Quesadilla Pie
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, diced; 4 8-inchs 8-inch flour tortillas; 237 milliliters fresh cilantro leaves; 59 milliliters heavy cream; 227 grams cups grated Monterey Jack, plus 1/4 cup for the top; 283 grams green or red enchilada sauce; 1 smalls red onion, finely chopped; 2 kilograms rotisserie chicken, shredded; 237 milliliters salsa; 1 zucchini, quartered lengthwise and thinly sliced

Quesadilla Pie is a Mexican recipe that serves 6. One serving contains 962 calories, 78g of protein, and 58g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 15 minutes. A mixture of zucchini, monterey jack, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 400 F. In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro. Tip: For a vegetarian version of Quesadilla Pie, replace the chicken with 2 cups fresh corn or frozen corn that has been thawed and patted dry.

Ingredients you will need

Enchilada Sauce

Frozen Corn

Fresh Corn

Cilantro

Tortilla

Zucchini

Avocado

Whole Chicken

Cheese

Cream

Onion

Salsa

Sauce

Equipment you will use

Springform Pan

Oven

Bowl

Aluminum Foil

Equipment

Ingredients

Servings:

avocado, diced 48-inchs

8-inch flour tortillas 237milliliters

fresh cilantro leaves 59milliliters

heavy cream 227grams

cups grated Monterey Jack, plus 1/4 cup for the top 283grams

green or red enchilada sauce 1smalls

red onion, finely chopped 2kilograms

rotisserie chicken, shredded 237milliliters

salsa 1

zucchini, quartered lengthwise and thinly sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.