Quesadilla Casserole

Make this quesadilla casserole up to 8 hours ahead of time. Cover and refrigerate until it's time to bake. Instead of green enchilada sauce, try red. Or, try using salsa verde.




PREP: 20 MINUTES
START TO FINISH: 50 MINUTES
6 SERVINGS

INGREDIENTS
1 can (4.5 oz) Old El Paso chopped green chilis
1 can (15 oz) Progresso black beans, drained, rinsed
1/3 cup chopped green onions
1 medium plum (Roma) tomato, chopped
1 can (10 oz) Old El Paso green chile enchilada sauce
1½ cups shredded pepper Jack cheese (6 oz)
½ cup chopped fresh ciiantro
1½ cups shredded Cheddar cheese (4 oz)
4 Old El Paso flour tortillas (8 inch)

PREPARATION
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, ½ cup of the enchilada sauce, the pepper Jack cheese, ¼ cup of the cilantro and ½ cup of the Cheddar cheese; set aside.
2. Spoon ¼ cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
3. Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining ¼ cup cilantro. Serve with salsa if desired.

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