Miles: "Ohhh...(rubs palms together in anticipation)
Me: "Close. Are you hungry?"
Our night turned happy, and all because of this quick, easy, and downright delicious little recipe. Turn your evening around, and make my quesadilla pie tonight!
You can really use any fillings you like, or have on hand. This would also be a great place to use leftovers. Adapt, and be merry! *You can find the inspiration for this recipe over at Simply Recipes .
You will need:
2 medium tomatoes
1 medium yellow summer squash
1 teaspoon cumin
1 teaspoon chili power
4 10 inch tortillas
1 table spoon softened butter
1 can diced jalapeno peppers
1 can black beans
1 cup diced, cooked chicken
1 1/2 cups shredded cheese (I used sharp cheddar)
Preheat the oven to 350 degrees, and then begin by dicing your veggies. Peppers,
and tomatoes. Squeeze out your seeds before dicing.
Grate the squash on a box grater.
Mix in the spices with the squash to give it some Mexican flare.
Time to assemble. Butter one side of one flour tortilla. Place this face down in your pie plate.
Once the tortilla is nestled in the plate, place 1/3 of the toppings in this layer. Add some hot sauce, if your please. Make sure your cheese goes on top of the other toppings. This is your glue.
Cover with next tortilla, and repeat for two additional layers. Top with a buttered tortilla.
Cover with foil, and bake for 15 minutes. Uncover, and bake for an additional ten minutes, this should crisp the top.
Garnish with sour cream, peppers, or salsa. Time to eat!