Tortilla Pie

This is a fun variation to quesadillas or burritos.  Using a cheesecake pan layer your tortillas with toppings and cheese, bake at 400 for 30 minutes, and serve!  Note this is not my picture.  It was taken from a Martha Stewart Magazine.  The recipe below is from Cooks Illustrated so it will look slightly different due to the fresco cheese and tomatoes.

1/4 cup olive oil

2 1/2 cups fresh (or frozen) sweet corn

2 plum tomatoes, chopped

4 scallions, chopped

2 tablespoons minced cilantro

1/2 lime, juice only

1 white onion, chopped fine

1 jalapeno, seeded and minced

3 garlic cloves, minced

1 teaspoon ground cumin

1 (15 oz. can) black beans, rinsed

3/4 cup vegetable broth

4 medium flour tortillas

6 ounces cheddar cheese, grated

2-3 ounces queso fresco, crumbled

Salt and pepper

Cilantro, garnish

1.  Blister the corn in a large skillet over medium-high heat with a drizzle of oil until it’s browned in spots. Then toss the corn with some tomatoes, cilantro, lime juice, and scallions and seasonings.  (You can use the blackened corn from Trader Joes for a shortcut to this step).

2.  Cook the onion is soft, then add the jalapenos, garlic, and cumin and cook until fragrant, just 30 seconds or so or the garlic might burn. Then add the rinsed black beans and broth. Simmer this for 5-7 minutes to soften everything.

3.  Layer in cheesecake pan tortilla-corn mixture-bean/onion mixture--cheddar cheese--fresco cheese.  Repeat three more times.

4.  Bake 400 25-30 minutes.  Garnish with cilantro.  Serve with Guacamole and Sour cream if desired.