Monday, February 22, 2010

Quesadilla Casserole

This came about as I was standing in line at the grocery store buying new pinto beans to make the Last Minute Pinto Bean Dip. A magazine boasting many casserole recipes was taunting me because I love the ease of one pot meals. The front page showed a picture of a Quesadilla Casserole with peppers, olives, chicken, red beans and cheddar..... yum. I made it out of the store without buying the magazine, yay me :)

I got home and was disappointed that we didn't have olives.. or many of the other ingredients for that matter. But a quesadilla can be filled with so many different things, why not a Quesadilla Casserole? So while this was delicious, it could be equally good or even better with some added ingredients like avocado, olives, sharp cheddar or a Mexican cheese blend, onion or even beef or no meat at all.

This was so easy and fast, just what I was looking for because I was so tired last night.


5 tortillas
1 can chicken
1 large tomato (chopped)
1 can black beans (drained and rinsed)
3/4 cup salsa of desired heat (we used mild)
1 cup mozzarella cheese (shredded)


Heat oven to 350 F and grease a 9X9 pan.

Layer two tortillas along the bottom of the pan so they cover the entire bottom (they will go up the sides a bit)

Mix all ingredients except for the cheese and tortillas.

Top the tortillas with half of your filling mixture and top with some cheese (a little less than half)

Layer two more tortillas on top of the cheese and top with the remaining mixture and some more cheese (leave just a little for the very top)

Lay last tortilla in the middle of the casserole on the top and top with the remaining cheese.

Lightly grease any uncovered pieces of tortilla on the top of the casserole to help it brown rather than burn.

Cook for 18-20 minutes at 350 F

Slice this into 6 pieces and each one is under 200 calories (using whole wheat tortillas)!

You can top it with salsa, guacamole or sour cream. Serve with Pinto Bean Dip & chips.

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