I love quesadillas!! I have tried so many different variations and you can pretty much throw whatever you want into them, but this was the first time I had tried a layered version! It turned out delicious and was a lot more filling than your average dinky little quesadilla.
1 large chicken breast
salt and pepper
6 medium-sized corn or flour tortillas
1 can corn, drained and warmed
1 can black beans, drained, rinsed and warmed
1 can diced green chiles
Monterey, Cheddar or Pepperjack Cheese, shredded
sour cream, opt.
Place chicken breast in a small casserole dish. Season with salt, pepper and taco seasoning. Bake for about 45 minutes - 1 hour or until no longer pink. Or you can use leftover chicken. When done, shred and add more taco seasoning if desired. Lay tortillas in a single layer on a cookie sheet. Spray lightly with cooking spray and bake at 425 degrees for a few minutes or until slightly crisp (you don't want them crunchy). Continue with remaining tortillas. Take two tortillas and top each with some shredded cheese, shredded chicken, corn, beans, salsa, chopped cilantro, diced green chiles and end with a little more cheese (so the next tortilla will stick). Top each with another tortilla and repeat layering with ingredients. Last, top each with a third tortilla. Place layered quesadilla pies back in the oven for a few minutes until cheese melts or place in the microwave for about 45 seconds. Cut into triangles and serve with sour cream. Yield: 2-3 servings.
Jenn's Notes: I made one with corn tortillas (my fave) and one with flour tortillas. I served with a side of my favorite rice and I was only able to eat 2 slices of this quesadilla, because it is so filling. Make sure to add enough cheese between layers or your corn and beans will fall out as you try to eat it (the cheese helps everything stick together). This was delicious!