Quesadilla layer cake is a fun twist on a traditional kids’ favorite. Cook the vegetables first and then enlist the children to help with assembly. Great for school nights: This meal can be on the table in under 45 minutes.
|Vegetable oil (for the pan)|
|1||teaspoon vegetable oil|
|3||scallions, thinly sliced|
|1||large tomato, chopped|
|1||bag (5 ounces) baby
|Salt and pepper, to taste|
|4||whole-wheat fajita tortillas|
|1||can (15 ounces) refried beans|
|1½||cups shredded cheddar|
|¼||cup sour cream|
|1||avocado, pitted and chopped|
|¼||cup fresh cilantro leaves|
|Dash of hot sauce
1. Set the oven at 400 degrees.
Oil a 10-inch round baking dish.
2. In a skillet over medium high heat, heat the 1 teaspoon vegetable oil. Add the scallions and cook, stirring, for 1 minute, or until
tender. Stir in tomato, spinach, salt, and pepper. Cook, stirring, for 1 minute, or until the spinach wilts.
3. Place 1 tortilla in the baking dish. Spread with ⅓ of the refried beans. Top with ⅓ of spinach
mixture and ¼ of the cheddar.
Repeat for the next 2 layers. Top with the fourth tortilla, and sprinkle with the remaining cheddar.
4. Bake for 20 minutes or until the cheese melts and the tortillas are heated through. Cool for 5 minutes. Cut into wedges and serve with sour cream, avocado, cilantro, and hot sauce.
Karoline Boehm Goodnick