Quesadilla Pie

Health score
8%
Quesadilla Pie
15 min.
6
861kcal

Suggestions


Are you ready to elevate your dinner game with a dish that’s not only quick to prepare but also bursting with flavor? Introducing the Quesadilla Pie, a mouthwatering fusion of traditional quesadillas and hearty pie that will have everyone coming back for seconds! In just 15 minutes, you can create a delicious meal that serves six, making it perfect for family dinners or a cozy gathering with friends.

This crowd-pleaser features layers of soft flour tortillas enveloping shredded rotisserie chicken, fresh veggies, and a melty blend of Monterey Jack cheese. The addition of creamy enchilada sauce brings an irresistible richness that pairs perfectly with the zing of salsa, while fresh avocado and cilantro add a refreshing finish. It’s a delightful combination of textures and flavors that appeals to all palates.

Whether you're a busy professional looking for a speedy weeknight meal or a home cook eager to impress, this Quesadilla Pie is a fantastic choice. Moreover, for those looking to lighten things up or cater to vegetarian friends, the recipe offers a simple swap that maintains all the heartiness without meat. Get your oven preheated, gather your ingredients, and prepare for a culinary experience that’s as enjoyable to eat as it is to make. Trust us, your taste buds will thank you!

Ingredients

  •  avocado diced
  • 8-inch flour tortilla 
  • cup cilantro leaves fresh
  • 0.3 cup cup heavy whipping cream 
  • ounces monterrey jack cheese grated for the top
  • 10 ounce enchilada sauce green red canned
  • 0.5 small onion red finely chopped
  • 3.5 pound rotisserie chicken cut shredded
  • cup salsa 
  •  zucchini thinly sliced quartered

Equipment

  • bowl
  • oven
  • aluminum foil
  • springform pan

Directions

  1. Heat oven to 400 F. In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro. Tip: For a vegetarian version of Quesadilla Pie, replace the chicken with 2 cups fresh corn or frozen corn that has been thawed and patted dry.

Nutrition Facts

Calories861kcal
Protein40.44%
Fat46.16%
Carbs13.4%

Properties

Glycemic Index
29.17
Glycemic Load
5.92
Inflammation Score
-7
Nutrition Score
15.429565108341%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Isorhamnetin
0.46mg
Kaempferol
0.06mg
Quercetin
3.49mg

Nutrients percent of daily need

Calories:860.5kcal
43.03%
Fat:44.5g
68.46%
Saturated Fat:16.99g
106.18%
Carbohydrates:29.06g
9.69%
Net Carbohydrates:23.49g
8.54%
Sugar:8.04g
8.93%
Cholesterol:298.86mg
99.62%
Sodium:2098.33mg
91.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:87.73g
175.46%
Calcium:363.44mg
36.34%
Phosphorus:291.26mg
29.13%
Vitamin A:1253.98IU
25.08%
Fiber:5.57g
22.3%
Vitamin K:22.27µg
21.21%
Vitamin B2:0.36mg
20.99%
Selenium:14.02µg
20.03%
Folate:79.26µg
19.82%
Manganese:0.35mg
17.49%
Vitamin B1:0.24mg
15.8%
Vitamin C:12.42mg
15.06%
Vitamin B6:0.28mg
14.2%
Vitamin B3:2.8mg
14%
Potassium:469.35mg
13.41%
Iron:2.35mg
13.07%
Zinc:1.77mg
11.82%
Magnesium:42.08mg
10.52%
Vitamin E:1.52mg
10.13%
Copper:0.17mg
8.36%
Vitamin B5:0.81mg
8.06%
Vitamin B12:0.33µg
5.49%
Vitamin D:0.39µg
2.57%
Source:My Recipes