Lots of celebrations coming in May!
There's the Kentucky Derby.
Then comes Cinco de Mayo followed by THE most important day of the year...Mother's Day.
You are going to want to stay in touch because I have oodles of recipes for each...starting today with a savory Cinco de Mayo recipe!
Picture this...stacks of quesadillas sliced into pieces of pie!
You got 2 kinds of cheeses, chicken, corn, tomato, onion, corn, peppers with fresh cilantro seasoning.
Change up the ingredients if you wish. Just alternate with cheese and flour tortillas to create the Quesadilla of your dreams!
1 green pepper, chopped
1 cup cooked corn
1 beef steak tomato, chopped
2 Tbsp chopped, fresh cilantro
1/2 tsp salt
1 Tbsp lime juice
1 1/2 cups cooked chicken (boil and then shred)
1/4 cup chopped red onion
4 ounces cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
6" flour tortillas
1 Tbsp unsalted butter
Preheat oven to 375 degrees. In a large bowl, mix together corn, tomato, cilantro, salt, lime juice, cooked chicken and red onion. In a small bowl, toss together the cheddar cheese and Monterey Jack cheese. Set aside. Spread 3 to 4 flour tortillas onto the bottom of a pie pan. Overlap to cover the surface. Add a sprinkling of the cheese mixture. Top with half the chicken/veggie mixture. Add more cheese. Top with another 3-4 overlapping tortillas. Repeat with a sprinkling of cheese, followed by the remaining chicken mixture and the last of the cheese. Top with a final 3-4 overlapping tortillas. Spread unsalted butter on top and sprinkle with cayenne pepper. Cover in foil and bake at 375 degrees for 15-20 minutes. Remove foil and cook an additional 8-10 minutes. Remove from oven and let sit for 10 minutes before cutting and serving. Top with sour cream and chopped green onions.
I love how the cilantro makes everything taste so fresh.
The cheese helps to keep the whole thing together!
Quesadilla Pie...Cinco de Mayo worthy?
I say si!
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