From Real Simple Magazine, this shortcut version of Chicken Quesadilla Pie can easily be made at your campsite. Prepare the ingredients at home, assemble in your dutch oven and bake until heated through and the cheese has melted. You could even eliminate the cream and pour the sauce directly from the can. If you're a vegetarian substitute the chicken with corn or black beans. In my 10 inch oven I baked the pie with 8 coals in a ring around the bottom and 18 on top. It was bubbling away and melted all the way through in 30 minutes. Let it sit for a few minutes before slicing into wedges so the tortillas can absorb the sauce. Topped off with creamy avocado and fresh cilantro, indoors or out, it's easy and filling.
Chicken Quesadilla Pie
1 oz. can green or red enchilada sauce
1/4 cup heavy cream
4 8 inch flour tortillas
2 cups (8 oz.) grated Monteray Jack or Cheddar Jack cheese
1/2 small red onion, finely chopped
1 small zucchini, quartered lengthwise and thinly sliced
1 cup salsa
1 avocado, diced
fresh cilantro leaves
Lightly oil or spray dutch oven.
In a small bowl, combine the enchilada sauce and cream.
Spoon 1/4 cup of the mixture into bottom of dutch oven.
Top with 1 tortilla, 2 Tblsp sauce, 1/2 cup of grated cheese and one third each of chicken, onion, and zucchini.
Repeat twice to form a total of 3 layers.
Top with remaining tortilla and sauce mixture.
Bake at 350 degrees for 20 minutes.
Sprinkle with remaining 1/2 cup of cheese and bake 5-10 minutes more until cheese has melted.
Slice into wedges and serve with salsa, avocado and cilantro. Makes 4 servings.
|Layer tortillas then pour remaining sauce over top|