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Quesadilla Pie Recipe

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This recipe for Quesadilla Pie, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 oz can green or red enchilada sauce
1/4 cup heavy cream
4 8-inch flour tortillas
3 1/2 to 4 pound rotisserie chicken, shredded
1/2 small red onion, finely chopped
2 cups (8 oz) grated Monterey Jack, plus 1/4 cup for the top
1 zucchini, quartered lengthwise and thinly sliced
1 cup salsa
1 avocado, diced
1 cup fresh cilantro leaves


Directions:
Directions:
Heat oven to 400. 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 spring form pan. Top with 1 tortilla and a third each of the chicken, onion, cheese and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, remaining sauce mixture, and the 1/4 cup 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.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
from RealSimple

 

 

 

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