Quesadilla Pie
Transform your weeknight dinner routine with this irresistible Quesadilla Pie—a family-friendly twist on classic quesadillas, baked to golden perfection. Layered with tender shredded chicken, hearty black beans, sweet corn, juicy tomatoes, and gooey melted cheese, this culinary masterpiece combines bold Tex-Mex flavors in every bite. Seasoned with aromatic cumin and chili powder, the pie is assembled using soft flour tortillas and an egg-and-milk mixture to bind the layers into a satisfying, sliceable dish. Ready in just 45 minutes, it’s the perfect blend of convenience and comfort. Serve it with crowd-pleasing toppings like sour cream, salsa, and guacamole for an elevated meal that’s sure to become a new favorite. Whether you’re hosting or feeding a hungry family, this baked quesadilla casserole is guaranteed to impress!
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Recipe Information
Ingredients
- 5 large Flour tortillas
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 1.5 cups Cooked chicken (shredded or diced)
- 1 cup Black beans (rinsed and drained)
- 1 cup Corn (frozen or canned, drained)
- 0.5 cup Diced tomatoes (drained if using canned)
- 0.25 cup Green onions (chopped)
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 1 tablespoon Vegetable oil
- 2 large Eggs
- 0.5 cup Milk
- Sour cream (optional, for serving)
- Salsa (optional, for serving)
- Guacamole (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with vegetable oil or non-stick spray.
In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes, green onions, cilantro, ground cumin, chili powder, and salt. Mix until evenly combined.
Place one flour tortilla at the bottom of the pie dish, pressing it to fit the shape of the dish. Let the edges of the tortilla overlap the sides.
Spread a layer of the chicken and bean mixture (about 1/3 of the mixture) over the tortilla. Sprinkle a layer of shredded cheese (about 1/2 cup) on top.
Place another tortilla on top, pressing it down gently. Repeat the layering process (chicken mixture, cheese, tortilla) until you have used all the filling and cheese, ending with a tortilla on top.
In a small bowl, whisk together the eggs and milk. Pour this mixture evenly over the top layer of the quesadilla pie. Gently press down to ensure the liquid seeps into the layers.
Brush the top tortilla with the vegetable oil to help it crisp up during baking.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes, or until the top is golden brown and crisp.
Let the quesadilla pie cool for 5-10 minutes before slicing. Garnish with additional chopped cilantro, if desired.
Serve with sour cream, salsa, and guacamole on the side, if desired.
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 27.0 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2360 mg | 182% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3198 mg | 68% | |
*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.
