Quesadilla Torte
Transform your Mexican-inspired dinners with this crowd-pleasing Quesadilla Torte! This layered masterpiece combines soft flour tortillas, a zesty black bean and vegetable medley, melty Mexican cheese, and optional shredded chicken for an extra boost of protein. Baked to golden perfection in a springform pan, it offers a stunning presentation perfect for family meals or casual entertaining. Each slice is loaded with vibrant flavors from taco seasoning, fresh cilantro, and a touch of salsa, making every bite irresistible. Quick to prep in just 20 minutes, this torte is served with dollops of tangy sour cream and garnished with green onions for a restaurant-quality finish. Whether you're looking for a vegetarian option or a hearty chicken addition, this recipe is a surefire hit for weeknight dinners or festive gatherings!
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Recipe Information
Ingredients
- 6 pieces Large flour tortillas
- 3 cups Shredded Mexican cheese blend
- 2 cups Cooked shredded chicken (optional)
- 1 cup Black beans (rinsed and drained)
- 1 cup Frozen corn (thawed)
- 1 cup Diced bell peppers
- 0.5 cup Diced red onion
- 0.25 cup Chopped fresh cilantro
- 1 packet Taco seasoning
- 1 tablespoon Olive oil
- 1 cup Salsa
- 0.5 cup Sour cream (for garnish)
- 0.25 cup Sliced green onions (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers, red onion, and corn. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the black beans, taco seasoning, and chopped cilantro. Continue cooking for another 2 minutes, then remove the skillet from the heat.
If using shredded chicken, mix it into the vegetable mixture at this stage.
Lightly grease a 9-inch springform pan or a round baking dish. Place one tortilla at the bottom of the pan to form the base layer.
Spread a thin layer of salsa over the tortilla, followed by 1/4 of the vegetable mixture. Sprinkle 1/2 cup of shredded cheese evenly over the top.
Repeat the layering process (tortilla, salsa, vegetable mixture, cheese) three more times, ending with a tortilla on top.
Sprinkle the remaining 1 cup of shredded cheese over the top tortilla.
Cover the pan with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the quesadilla torte rest for 5 minutes before slicing into wedges.
Garnish each slice with sour cream and sliced green onions. Serve with extra salsa on the side, if desired.
Nutrition Facts
Calories |
5508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.4 g | 398% | |
| Saturated Fat | 154.0 g | 770% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1235 mg | 412% | |
| Sodium | 13209 mg | 574% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 43.3 g | ||
| Protein | 380.4 g | 761% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 5911 mg | 455% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4782 mg | 102% | |
*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.
