Quesadilla Pie
Photo by: Steve Giralt
Here's a fun take on a tried-and-true favorite
ingredients: Add all to shopping list
1 (2-lb) rotisserie chicken, skin removed, meat shredded
2 cups chunky salsa, divided
¼ cup low-fat sour cream
3 (7½-inch) whole-wheat tortillas
1½ cups shredded cheddar
1 cup raw baby spinach
2 cups chunky salsa, divided
¼ cup low-fat sour cream
3 (7½-inch) whole-wheat tortillas
1½ cups shredded cheddar
1 cup raw baby spinach
directions:
1. Preheat oven to 375℉
2. Combine chicken, 1 cup salsa, and sour cream in a large bowl. Spread ½ cup salsa on bottom of a 9-inch deep-dish pie plate.
3. Press 1 tortilla into pie plate; top with half the chicken mixture. Sprinkle with an even layer of cheese and half the spinach. Repeat, reserving about ¼ cup cheese. Top with final tortilla; spread with remaining ½ cup salsa and sprinkle with reserved cheese.
4. Cover with foil; bake 20 minutes. Remove foil and bake 5 more minutes, until cheese melts.
5. To serve, slice into wedges.
KITCHEN COUNTER:
Serves 4. Per serving: 460 calories, 26g carbs, 40g protein, 21g fat, 115mg cholesterol, 1,380mg sodium, 4g fiber. Cost: $2.61/serving
 |
 |
 |
| This Month in dash |
Label to Table: Taco Triple Play! |
