Chicken Quesadilla Cake

Name: Chicken Quesadilla Cake
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1 tablespoon olive oil; 1 teaspoon cumin; ½ teaspoon ground coriander; ¼ teaspoon red pepper flakes; ½ teaspoon black pepper; 1 onion; 3 cloves garlic; 3 black beans; ½ cup chicken stock; ½ teaspoon salt; 2 tablespoons cilantro; 8 flour tortilla; vegetable cooking spray; 6 ounces cream cheese; 12 ounces of shredded Mexican blend; ½ cup jalapeno pepper; 1 corn; 1 ½ cup cherry tomato; 1/3 cup cilantro; 2 cups chicken; 2 tablespoons olive oil; 8 sweet pepper; ½ - ¾ cup sour cream; To serve; avocados

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Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
Servings
8 slices
Calories
450 kcal
Course
Main Course
Cuisine
Mexican

Chicken Quesadilla Cake

Robert Berry

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If you are a fan of Mexican food, you are in for a treat. This Chicken Quesadilla Cake is made by layering tortillas with refried beans, corn, jalapeños, chicken, tomatoes, and sweet peppers. The best part is that the possibilities are endless. Don’t have chicken? Swap it with beef or shrimp. Are you vegetarian? Swap chicken with mushrooms or even tofu.

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Ingredients

Servings

For the refried beans:

1 tablespoon olive oil
1 teaspoon cumin ground
½ teaspoon ground coriander
¼ teaspoon red pepper flakes optional
½ teaspoon black pepper
1 onion chopped, medium size
3 cloves garlic peeled and minced
3 black beans 15 ounce cans, drained and rinsed
½ cup chicken stock
½ teaspoon salt
2 tablespoons cilantro chopped, fresh

For the quesadilla cake:

8 flour tortilla large
vegetable cooking spray
6 ounces cream cheese at room temperature, whipped
12 ounces of shredded Mexican blend or cheddar cheese
½ cup jalapeno pepper chopped, sliced, pickled
1 corn 15 oz can, sweet, drained and rinsed
1 ½ cup cherry tomato sliced thinly
1/3 cup cilantro chopped, fresh
2 cups chicken cubed, cooked
2 tablespoons olive oil
8 sweet pepper rinsed and pat-dried, small
½ - ¾ cup sour cream cold
To serve optional
avocados or homemade guacamole

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Instructions

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To make the refried beans:

Heat the olive oil in a large skillet over medium heat.
Add in the cumin, coriander, red pepper flakes and black pepper.
Cook, stirring constantly, for 30 seconds.
Add in the onion and cook until translucent, 4-5 minutes.
Stir in the garlic and cook for 30 seconds.
Stir in the black beans, chicken stock, and salt. Put the lid on and let it cook for 7-8 minutes in medium heat. Make sure to give it a stir every 2 minutes or so. It should thicken after the 8-minute mark. If it doesn’t let it cook until it does
Using a potato masher or the back of a fork, mash black beans as much as you want. I prefer lightly mashed, but it is up to you. Taste for seasoning and add in if necessary. Stir in the cilantro and set aside to cool.

To make the tortilla cake:

Pre-heat the oven to 350 F°. Lightly spray the inside of a 9-inch spring form cake pan with vegetable spray. Line the bottom of the pan with parchment paper.
Using the bottom of the pan as your guide cut out 9-inch circles from the tortillas. Do this for 7 of the tortillas. Leave one of them as it is.
Place the first tortilla at the bottom of the cake pan. Using a spatula, spread it with a tablespoon of cream cheese and 3 tablespoons of black beans. Sprinkle it with some corn, pickled jalapenos, sliced tomatoes, cilantro, shredded cheese and chicken. You do not need to use every single one of the ingredients for every layer. The important thing here is to make sure that every ingredient is spread out evenly before you continue with the next layer.
Repeat the same thing for 6 more times. As you layer, feel free to push down and get the air out as much as you can. If you feel that some layers are uneven, make sure to go back and even them out.
When you come to the last layer, it should be pretty packed. You should have used 7 tortillas. Top the last layer with whatever ingredient you have left. Place the largest tortilla on the top. Gently tuck the ends of the tortilla into the pan. You should be covering the top of the cake fully. Lightly spray it the top of the cake with the vegetable spray. Bake in the oven for 30-35 minutes or the top tortilla is lightly browned. Take it out of the oven and let it cool for 10-15 minutes. Run a knife through the edges and take the cake out of the spring form pan. Transfer to a large plate.
Meanwhile, heat the olive oil in a skillet and fry the peppers until they are lightly charred.
When ready to serve, place the peppers on the cake as seen in the photos (1 pepper per slice).
Fill a disposable decorating bag (or a large clean ziplock bag) with sour cream fitted with your favorite decorating tip. Squeeze a large dollop (1-2 tablespoons or so for each slice) of sour cream onto the end of each pepper.
Slice and serve with fresh slice of avocado or homemade guacamole.

Notes

To get more information on substitutions, tips and tricks, storing, and making it ahead, please refer to the blog post.

Nutrition Information

Show Details

Calories 450kcal (23%) Carbohydrates 23g (8%) Protein 18g (36%) Fat 32g (49%) Saturated Fat 15g (75%) Cholesterol 82mg (27%) Sodium 907mg (38%) Potassium 338mg (7%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1902IU (38%) Vitamin C 45mg (50%) Calcium 365mg (37%) Iron 2mg (11%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 450 kcal

% Daily Value*

Calories	450kcal	23%
Carbohydrates	23g	8%
Protein	18g	36%
Fat	32g	49%
Saturated Fat	15g	75%
Cholesterol	82mg	27%
Sodium	907mg	38%
Potassium	338mg	7%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	1902IU	38%
Vitamin C	45mg	50%
Calcium	365mg	37%
Iron	2mg	11%