Quesadilla Pizza

By Melissa Campeau

Tested till perfect

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Quesadilla Pizza

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 408
pro 23 g
total fat 10 g
sat. fat 4 g
carb 59 g
fibre 8 g
chol 41 mg
sodium 825 mg
% RDI: -
calcium 27
iron 35
vit A 35
vit C 22
folate 39
  • Portion size: 8

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 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 large 10largeflour tortillaflour tortillas
  • 1 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.

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