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Chicken-Black Bean Quesadilla Stackers

Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

I bet you never thought you would be making quesadillas in a spring form cake pan. Well after making these quesadilla stackers, I guarantee you will never go back to eating folded quesadillas ever again!

 Nonstick cooking spray
 1 tbsp olive or canola oil
 1 onion, diced
 2 garlic cloves, minced
 1 red bell pepper, diced
 1 small can of canned green chillies, drained
 3 cups shredded rotisserie chicken
 1 tsp cumin
 1 tsp chili powder
 kosher salt, to taste
 black pepper, to taste
 1 can black beans, rinsed and drained
 2 cups grated cheddar or Monterey Jack cheese
 8 tortillas
 ¼ cup fresh cilantro leaves
 ¼ cup sour cream or plain Greek yogurt
 ½ cup pico de gallo
 1 lime cut into wedges
 1 avocado, diced

Heat the oven to 400 degrees F.


Spray a spring-form pan with nonstick spray and set it aside.


Heat a non-stick skillet over medium-high heat and add in the oil. When hot, add in the onion, garlic and bell pepper. Season with salt and cook until tender, about 3 minutes. Add in the chilies, chicken and spices and stir to combine. Taste for seasoning and remove from the heat.


Place the beans in a bowl and season with a little salt and a spoonful of the pico de gallo, then set aside.


Place a tortilla into the spring-form pan and top with some of the beans and cheese. Top with another tortilla and then the chicken mixture and a little cheese. Repeat with another layer of tortilla, beans, tortilla, chicken — until all ingredients have been used and the last layer is a tortilla. Top with the remaining cheese and place onto a baking sheet and into the oven.


Bake for about 20 minutes and then let rest for 5 minutes before slicing. Slice and serve with all of your desired toppings.

Nutrition Facts

Servings 2