Monster Skillet Quesadilla
Today I bring you a skillet of cheese.
Or a skillet of cheese and veggies and whole wheat tortillas and shredded chicken and beans and cilantro. A lot of cilantro.
It should be noted that this recipe is so yesterday, because yesterday was National Cheese Day.
I never know about these food holidays until the day is upon us and twitter is blowing up about Chocolate Cupcake Day or National Kale Smoothie Day or whatever it may be. I just got invited to an event for National Peanut Butter Day (which is Saturday…who knew?! I think we should all make this to celebrate.)
I don’t think I could ever live without cheese. I’ve thought about it and for serious couldn’t.
It’s a part of pretty much everyday of my life. Whether it’s lightly sprinkled over a salad or loaded + smooshed into a quesadilla, cheese is as common in my life as hitting the snooze button each morning is.
So this quesadilla is basically a quesadilla topped with a quesadilla. A double stuffed quesadilla, if you will. Maybe next time I’ll make one of the layers out of an omelet-dilla. But that’s next time, let’s focus on this time.
All you do is throw all the layers in a skillet and then into the oven it goes until the cheese is melted and bubbly. I guess it’s basically a mexican lasagna, which I’m fine with.
You can feel free to add as much spiciness to the layers as you see fit. Recipe Redux challenges us to amp up the spiciness in a dish…so I umm added ONE chipotle pepper. Just like Joey doesn’t share food, I don’t do spicy (…or share food that well).
Quick story time…
When I chopped up the chipotle pepper that went into this, I didn’t stir it well enough into the tomatoes which ended in Andrew taking a huge bite of chipotle peppers (which resulted in some choice words). Whoopsies. But I’m sure you’re a better mixer than me and all of your chipotle pepper won’t end up in one slice.
If you make this…add a fried egg to the top and send me a picture of it. Pu-lease.
Monster Skillet Quesadilla
Layers and layers of quesadilla goodness.
Yield: serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
1 can no-salt added diced tomatoes, drained
1 chipotle pepper in adobe sauce, finely chopped
1 teaspoon cumin
1 teaspoon chili powder
3, 6"-8" whole wheat tortillas
1 1/4 cup sharp cheddar cheese
1 cup canned pinto beans
1 cup shredded chicken
1/2 bell pepper (I used orange), finely chopped
1/2 cup cilantro
Preheat oven to 350ºF. Grease a skillet with butter or coconut oil. In a separate bowl, combine drained tomatoes with chipotle pepper, cumin and chili powder.
Now, into the skillet, add in a tortilla. Top with some of the cheese, bell peppers, beans, tomato mixture, cilantro and finish with some cheese. Top with another tortilla and add on cheese, 1/2 the shredded chicken, tomato mixture, bell peppers, cilantro and cheese. Top with the final tortilla and pile it high with any remaining ingredients. Bake for 25 minutes. Slice and serve topped with fresh cilantro.