Quick Update and Quesadilla Pie

Yesterday’s cooking class was quite the success!  I so enjoyed meeting each person who came and hearing their story of why they were there.  I think there is an awesome core group now that as the classes grow they’ll help discussions and welcome newcomers.  I forgot to take the camera off manual before someone took photos for me, but photoshop made the above photo slightly more visible!

I’m having fun playing with vanilla this week since vanilla extract is Foodbuzz’s daily special today.  I got my beans in Mexico, but I have heard some great things about JR Mushrooms beans on Amazon and plan to order mine there when I run out.  It’s MUCH cheaper than buying in the grocery store.

Since Quesadilla Pie was one of the recipes we made in class, I’m bringing the recipe up from the archives, but feel free to visit the post for substitution suggestions.

Quesadilla Pie

serves 4

Ingredients

Butter
4 tortillas
1 cup shredded cheese (cheddar, jack or both)
1/2 green bell pepper chopped
1/2 tomato chopped (with liquid squeezed out)
1/4 cup chopped red onion
1/2 can black beans drained
1/4 cup shredded chicken
1 TBS taco seasoning

Instructions

Preheat oven to 400 degrees.  Prepare all your vegetables.  Butter a 9 inch pie pan well.  Place a tortilla in the bottom (it will come up the sides) and top with a little cheese, the green pepper and half the beans.

Add another tortilla and top with cheese, chicken and taco seasoning.  Add a third tortilla and top with the last of the cheese, red onion, tomatoes and the last of the beans.  Place the final tortilla on top and press it down.  Wrap entire pie in foil and place in oven.

Bake for 25 minutes.  Remove foil, butter the top tortilla and let bake another 10 minutes.  Remove from oven and let stand 10 minutes before slicing into 4 pieces.

Approximate Cost/serving: The whole pie only cost about $2.50 to make (partly because I didn’t use a whole pepper, onion, etc and also because I went light on the chicken) which comes out to around 68 cents per serving!

Vegetarian/Gluten Free: This is a really easy recipe to make vegetarian, simply use other vegetables instead of the chicken.  For gluten free, use gluten free tortillas, and check your taco seasoning ingredients to make sure it doesn’t contain gluten.


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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.


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