Dad and I really liked this Quesadilla Pie. The original recipe calls for flour tortillas, but we tried it with corn tortillas and it was Yumm!

Quesadilla Pie

1 can (4.5 oz.) Old El Paso chopped green chiles
1 can (15 oz.) Progresso black beans, drained, rinsed
5 medium green onions, chopped (about 1/3 cup)
1 medium plum (Roma) tomato, chopped
1 can (10 oz.) Old El Paso green enchilada sauce
1 1/2 cups shredded Pepper Jack cheese (6 oz.)
1/2 cup chopped fresh cilantro
1 1/2 cups shredded Cheddar cheese (6 oz.)
4 Flour Tortillas (8 inch size)

Heat oven to 400 degrees. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 can of the enchilada sauce, the Pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside.

Spoon remaining 1/2 can enchilada sauce into the pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.

Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream or salsa or guacamole or all three.