Elise's Quesadilla Pie

• 4 large flour tortillas (9-10 inches diameter)
• butter
• 12 lb cheese (shredded cheddar or Monterey Jack)
• beans, cooked (black beans, pinto beans)
• tomatoes, chopped
• summer squash, chopped
• onion
• mushroom (if using a lot, saute first, to remove moisture)
• chicken. pork (cooked and shredded) or beef (cooked and shredded)
• chilies, either from cooked green chiles, chopped pickled jalapenos or salsa
• cumin (optional for extra heat)
• chili powder (optional for extra heat)
• avocado (chopped)
• cilantro (chopped)
• sour cream
• salsa

1. Brush butter on the bottom of the pan to keep the tortillas from sticking, and to the top of the last tortilla for flavor and to help it brown.
2. Hint: do not skip the butter.
3. Preheat oven to 350F Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas).
4. Place one tortilla on the bottom of the pie dish.
5. Sprinkle some shredded cheese over the tortilla.
6. At this point, you will begin to add your chosen filling ingredients, and layering the tortillas.
7. Make sure each layer has a generous sprinkling of cheese.
8. Cover the dish with aluminum foil.
9. Put in oven for 30 minutes on 350F
10. Then remove the foil and increase the heat to 400F
11. Cook for another 15-20 minutes, until the top is lightly browned and cheese is bubbly.
12. Remove from oven.
13. Let cool for 10 minutes before serving.
14. Cut into quarters.
15. Serve with chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream.
16. (optional).

flour tortillas, butter, cheese, beans, tomatoes, summer squash, onion, mushroom, chicken, chilies, cumin, chili powder, avocado, cilantro, sour cream, salsa

Taken from www.food.com/recipe/elises-quesadilla-pie-392212 (may not work)