Mile High Quesadilla Pie

November 16, 2009

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Here’s another cool party recipe,

compliments of Elizabeth W. Gift Baskets

MILE HIGH QUESADILLA PIE

Now don’t everyone panic when I say, “springform pan.” This recipe is really easy and, thanks to a tip I found in Everyday Food magazine about trimming the tortillas to fit the pan, it’s even easier! This is an impressive for casual entertaining because it looks a lot harder than it is. Once I served it on a cakestand and really wowed my guests! Accompany the pie with soft polenta, a crisp green salad, guacamole, salsa, sour cream, and tortilla chips.

INGREDIENTS

1 pound lean ground beef

1 (1-ounce) packet of taco seasoning mix

5 (10-inch) flour tortillas

1 cup frozen corn, thawed

1 cup canned black beans, rinsed and drained

4 scallions, thinly sliced, plus more for garnish

1 (4-ounce) can chopped roasted mild green chilies, drained

2 ½ cups shredded cheddar or Monterey Jack cheese (or a mixture)

fresh cilantro sprigs, for garnish (optional)

DIRECTIONS

Combine the beef and taco seasoning mix to make taco filling according to directions on the seasoning mix packet. Let cool.

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the removable bottom of the pan as a guide. Assemble pan with bottom upside down (this makes the pie easier to remove after baking) and lightly oil bottom and sides.

Place one tortilla in the prepared pan. Sprinkle with the corn and ½ cup of the cheese. Top with a second tortilla. Using a slotted spoon, top the second tortilla with the meat filling, spreading evenly. (You may have some left over.) Sprinkle with ½ cup of the cheese. Top with a third tortilla. Spoon the beans, scallions, and ½ cup cheese on top of the third tortilla. Top with a 4th tortilla. Spread the chopped green chilies and ½ cup of cheese on top of the 4th tortilla. Top with the last tortilla and sprinkle with the remaining ½ cup of cheese.

Bake until hot and cheese is melted, 20 to 25 minutes. Run knife around edge of pan; remove sides. Sprinkle with scallions and garnish with cilantro, if using. To serve, slice into wedges.

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