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Chicken Quesadilla Cake
Ingredients
  • subheading: For the refried beans:
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon red pepper flakes optional
  • ½ teaspoon black pepper
  • 1 medium size onion chopped
  • 3 cloves of garlic peeled and minced
  • 3 (15 ounce) cans of black beans, drained and rinsed
  • ½ cup chicken stock
  • ½ teaspoon salt
  • 2 tablespoons fresh cilantro chopped
  • subheading: For the quesadilla cake:
  • 8 large flour tortillas
  • vegetable spray
  • 6 ounces whipped cream cheese at room temperature
  • 12 ounces of shredded Mexican blend or cheddar cheese
  • ½ cup sliced pickled jalapenos chopped
  • 1 15 oz. can of sweet corn, drained and rinsed
  • 1 ½ cup cherry tomatoes sliced thinly
  • ⅓ cup chopped fresh cilantro
  • 2 cups of cooked chicken cubed
  • 2 tablespoons olive oil
  • 8 small sweet peppers rinsed and pat-dried
  • ½ to ¾ cup sour cream cold
  • subheading: To serve optional:
  • Fresh avocados or homemade guacamole
Steps
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