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    Recipe for quesadilla layer cake

    Karoline Boehm Goodnick's recipe for quesadilla layer cake.
    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    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)
    1teaspoon vegetable oil
    3scallions, thinly sliced
    1large tomato, chopped
    1bag (5 ounces) baby
    spinach
    Salt and pepper, to taste
    4whole-wheat fajita tortillas
    1can (15 ounces) refried beans
    cups shredded cheddar
    ¼cup sour cream
    1avocado, pitted and chopped
    ¼cup fresh cilantro leaves
    Dash of hot sauce
    (optional)

    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.

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    3. Place 1 tortilla in the baking dish. Spread with of the refried beans. Top with 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.

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    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