Tested till perfect Quesadilla Pie
Quesadilla Pie
Photography by Matthew Kimura

Quesadilla Pie

The height of this pie will impress your guests. Make the fillings ahead of time, then assemble and bake the pie at the event.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1 pkg (10 oz/284 g) 1pkg (10 oz/284 g)fresh spinach
  • 2 cups 2cupscottage cheese
  • 1 1eggeggs
  • 3/4 cup 3/4cupshredded Monterey Jack cheese
  • 1/4 tsp 1/4tsppepper
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 1 cup 1cupmild salsa
  • 1/2 cup 1/2cupcorn kernels
  • 3 tbsp 3tbspchopped fresh coriander
  • 2 2cloves garlic, minced
  • 10 10large flour tortillaflour tortillas
  • 1 1large tomato, sliced
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Preparation

Trim and rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves, for 8 minutes or until wilted. Drain in sieve, pressing out moisture. Let cool slightly and chop.

In food processor or blender, process cottage cheese until smooth. Add egg, 1/4 cup (50 mL) of the shredded cheese and pepper; pulse to combine. In bowl, stir cottage cheese mixture with spinach; set aside.

In separate bowl, mash beans with fork; stir in salsa, corn and 2 tbsp (25 mL) of the coriander. (Recipe can be prepared to this point, covered and refrigerated for up to 12 hours).

Stir garlic into cheese mixture. Place 1 tortilla on baking sheet. Spread with generous 1/2 cup (125 mL) cheese mixture; cover with another tortilla. Spread with generous 1/2 cup (125 mL) salsa mixture; cover with another tortilla. Repeat cheese and salsa layers 3 times. Spread with remaining cheese mixture; top with remaining tortilla. Arrange tomato on top; sprinkle with remaining shredded cheese.

Bake in 350ºF (180ºC) oven for 30 minutes. Broil for 2 to 3 minutes or until cheese is melted and golden. Garnish with remaining coriander.

Nutritional Information Per serving: about

cal 408 pro 23g total fat 10g sat. fat 4g
carb 59g fibre 8g chol 41mg sodium 825mg

% RDI:

calcium 27 iron 35 vit A 35 vit C 22
folate 39
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