Quesadilla Pie

I had big plans for this dinner. Some roasted veggies, and some nice fish. When I got home though, the fish wasn’t defrosted at all. It was still in the freezer. And the veggies – well, the veggies just didn’t come out right. I quickly threw together a salad, and grabbed whatever I could find.

I always keep cans of beans and some soy meat product around the house for crazy nights. I also happened to have some tortillas lying around. I didn’t want the standard quesadilla or burrito though. I decided to play around a bit and make up some sort of quesadilla pie. Was happy when it came together quickly and tasted fantastic!

Quesadilla Pie (makes 2 pies)

Filling Ingredients:
1 package of soy meat crumbles (I used Trader Joe’s brand)
1 large onionm chopped
4 cloves garlic, chopped
1 jalapeno, chopped (optional)
1/2 can of small white beans
3/4 cup corn
a few mushrooms, sliced
2 tsp. cumin
1 tsp. chili powder
1/2 cup salsa
2 tsp. olive oil
salt to taste

The rest:
3 cups Shredded Cheese (approx.)
6 Tortillas
Enchilada Sauce or Extra Salsa

In a large saute pan, heat up your oil.

Toss in the onions, garlic, and soy crumbles.  Saute for a few minutes.

Add in the spices.  You could also choose to saute some other veggies for the mixture. I chose to keep it simple. It was plenty filling as is.

Add in the rest of the filling ingredients. Saute a few more minutes. Maybe 5 minutes. Make sure that everything is mixed well. Taste the mixture.

In a 9-inch round pan, pour a tablespoon or two of the salsa or enchilada sauce. Lay down a tortilla. Layer some of the fake meat mixture over it. Not too thick a layer. Sprinkle cheese over. Lay another tortilla over. Then again, the meat mixture and more cheese. Now another tortilla. Add a tablespoon or two of the enchilada sauce or salsa. Top with some shredded cheese.  Repeat with the other pan.

Bake for around 25 minutes at 350 or until the cheese starts to bubble and brown.

Serve with some sour cream and a salad on the side.


About Hindy Garfinkel
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