Quesadilla Pie

Quesadilla Pie
Photo by John Kernick

Ingredients

  • 1 avocado, diced
  • 1 cup fresh cilantro leaves
  • 1 cup salsa
  • 1 zucchini, quartered lengthwise and thinly sliced
  • ½ small red onion, finely chopped
  • 1 3 1/2- to 4-pound rotisserie chicken, shredded
  • 2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
  • + 3 more ingredients
    • 4 8-inch flour tortillas
    • 1 10-ounce can green or red enchilada sauce
    • ¼ cup heavy cream

Heat oven to 400° F. 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 springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total o...

View full recipe at My Recipes

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