Who needs a little quesadilla when you can have a whole bunch of them all at the same time, oozing cheesy goodness. That's the thought behind last night's dinner.
The big guy had his last class of the semester and while normally Wednesday night dinners are late ones, he called at 5:30 to say it was "ovah" and he was on his way. Well no problem. I had prepped this fabulous Mexican flavored casserole earlier in the afternoon and just had it waiting in the refrigerator for the call to arms... uh oven! Doesn't that just make it the most perfect weeknight dinner ever during our week long celebration of Cinco de Mayo?
All the tasty things we love about quesadillas are included in between the layers of this little goodie made in a springform pan- black beans, green chiles, thinly shredded onion, along with some hot salsa and even a little enchilada sauce...red for me but you could certainly use green. I even put in a layer of leftover Carne Asada from Sunday night's dinner, cut into really tiny little pieces, but you could certainly use pork, chicken or even shrimp or crab. Of course the glue that holds it all together is a lot of cheese - pepper jack, cheddar and queso fresco in our case. It baked for a total of 45 minutes, then sat for 15 to set up so it sliced into nice and neat wedges. Download Stacked Quesadilla Pie
To make it easier to remove from the pan I had an inspiration and cut some parchment slightly larger than the bottom of the pan, then I put the ring of the springform on top of the paper. That way after the quesadilla cooled I was able to release the ring, grab the parchment and slide the whole thing onto a platter. Brilliant I must say! Cut the pie into wedges and serve. Here - have a taste!
We had our slices of pie garnished with leftover pineapple salsa from the night before and some of that wonderful avocado cream. The verdict? How do you say superlatively fabulously deliciously wonderful in Spanish? I know - who cares. It was that good.