Quesadilla Pizza

By Melissa Campeau

32 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	408408 cal
pro	23 g23g pro
total fat	10 g10g total fat
sat. fat	4 g4g sat. fat
carb	59 g59g carb
fibre	8 g8g fibre
chol	41 mg41mg chol
sodium	825 mg825mg sodium
% RDI:	-
calcium	2727 calcium
iron	3535 iron
vit A	3535 vit A
vit C	2222 vit C
folate	3939 folate

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

Ingredients

1 pkg (10 oz/284 g) fresh spinach 1 1pkg pkg(10 oz/284 g) fresh spinach
2 cups cottage cheese 2 2cups cupscottage cheese
1 egg 1 1eggeggs
3/4 cup shredded Monterey Jack cheese 3/4 3/4cup cupshredded Monterey jack cheese
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 1can (19 oz/540 mL) can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
1 cup mild salsa 1 1cup cupmild salsa
1/2 cup corn kernels 1/2 1/2cup cupcorn kernels
3 tbsp chopped fresh coriander 3 3tbsp tbspchopped fresh coriander
2 cloves garlic , minced2 2cloves garlic, minced
10 large flour tortillas 10 10large largeflour tortillaflour tortillas
1 large tomato , sliced1 1large tomato, sliced

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.