Cheddar Cheese Quesadilla Torte
Layered with bold Tex-Mex flavors, this Cheddar Cheese Quesadilla Torte is the ultimate crowd-pleaser for dinner or parties! Featuring soft flour tortillas stacked with succulent shredded chicken, hearty black beans, sweet corn, and a vibrant sauté of red bell pepper and green onions, this dish is seasoned to perfection with cumin and chili powder. Each layer is generously blanketed in gooey, melted cheddar cheese, creating a decadent, cheesy masterpiece. Baked to golden-bubbly perfection in a springform pan, this torte slices beautifully into wedges, making it as stunning to serve as it is delicious to eat. Garnished with fresh cilantro, sour cream, and salsa, it's a show-stopping dish that's easy to make yet full of flavor. Perfect for satisfying cravings for cheesy casseroles, Mexican-inspired recipes, or baked tortillas, this one-pan wonder is ready in under an hour and serves up to six people!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large (10-inch) Flour tortillas
- 4 cups Cheddar cheese, shredded
- 2 cups Cooked chicken, shredded
- 1 cup Black beans, drained and rinsed
- 1 cup Sweet corn, drained
- 1 medium Red bell pepper, diced
- 3 stalks Green onions, thinly sliced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 1 cup Salsa
- 0.5 cup Sour cream (for serving)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté the diced red bell pepper and green onions for 3-4 minutes, or until softened.
In a large bowl, mix the cooked chicken, black beans, sweet corn, sautéed red bell pepper and onions, cumin, chili powder, salt, and black pepper.
Grease an 8-inch or 9-inch springform pan with butter. Place one tortilla at the bottom of the pan.
Spread a layer of the chicken and vegetable mixture evenly over the tortilla. Sprinkle a layer of shredded cheddar cheese on top (about 2/3 cup).
Repeat the layering process with tortillas, the chicken mixture, and cheese, ending with a tortilla as the top layer. Sprinkle the remaining cheddar cheese on the top tortilla.
Cover the pan with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the top is golden and bubbly.
Remove the torte from the oven and let it rest for 5 minutes before carefully removing the springform pan. Slice into wedges to serve.
Garnish with fresh cilantro, a dollop of sour cream, and a spoonful of salsa on the side.
Nutrition Facts
Calories |
4297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 8517 mg | 370% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 35.2 g | ||
| Protein | 314.1 g | 628% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 4072 mg | 313% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4201 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
