So, here's the recipe that started the whole thing. It's from Real Simple: see recipe. Very easy and very yummy. I made it with some of the individually frozen chicken breast tenders instead of a rotisserie chicken and it worked fine. Just cook them in some olive oil and seasonings in a fry pan and shred them. Quesadilla Pie
From Real Simple
1 10-ounce can green or red enchilada sauce
1/4 cup heavy cream
4 8-inch flour tortillas
2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
1 3 1/2- to 4-pound rotisserie chicken, shredded
1/2 small red onion, finely chopped
1 zucchini, quartered lengthwise and thinly sliced
1 cup salsa
1 avocado, diced
1 cup fresh cilantro leaves
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 of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro.
Tip: For a vegetarian version of Quesadilla Pie, replace the chicken with 2 cups fresh corn or frozen corn that has been thawed and patted dry.
1 comment:
Jeremy and I tried this meal tonight and we really liked it. We'll give it a 9/10 for taste. Because we had to cook the chicken separately, then shred it, there were quite a few things to chop and cook so it'll be a 6/10 for ease of cooking. We decided to take the avacado and make it a little quacamoleish by mushing it together with a fork and adding just a dash of cumin, about 1/4 tsp of garlic powder, some lime juice, and salt and pepper. We also chopped the cilantro to bring out the flavor a little. It certainly was tasty. OOooohhhhh yeeaaahhhh... (PS: That was Jeremy.)
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