Quesadilla Pie great for meal as an appetizer

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Don't forget about quick and delicious recipes that can be used as appetizers - especially when they also satisfy as a meal. This recipe for Quesadilla Pie was provided by Judy Burns.

"This was a great find out of Real Simple - It is quick, easy and was a big hit (and it reheats well!)," Judy says. "I used El Paso mild red enchilada sauce and that gave it a great spicy flavor! The hands-on time for this recipe is 15 minutes, and including cooking time totals 45 minutes. Enjoy!"
Quesadilla Pie
Makes 4 to 6 servings
1 10 oz can green or red enchilada sauce
1/4 cup heavy cream
4 8" flour tortillas
2 cups monterey jack cheese plus 1/4
cup for the top

1 31/2 - 4 pound rotisserie
chicken, shredded
1/2 small red onion, finely
chopped
1 zucchini, quartered
lengthwise and thinly sliced
Serve with:
1 cup salsa
1 avocado, sliced
1 cup fresh cilantro leaves

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 spring form pan (I use a large pie 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.