Good, easy and totally flexible - the Quesadilla Pie
I was looking for recipes about what to do with what I had yesterday and came across this. It was really easy and will be my go to for cleaning out the refrigerator night.
1. Melt butter in cast iron skillet. Remove from heat.
2. Put a flour tortilla in bottom.
3. Layer with cheese and whatever else you have around. I had green onions, tomatoes, basil, cheddarwurst.
4. Repeat steps 2 and 3 one or two more times, depending on how many you want to serve. You can sprinkle with cumin or chili powder or whatever else you fancy at any point.
5. Cover with aluminum foil and bake at 350 for 30 minutes.
6. Uncover, turn up to 400 and cook another 15-20 minutes or until top is browned.
7. Let cool, cut like a pizza pie. Serve with salsa, guacomole, sour cream, lettuce or whatever else you have around.
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Thanks for sharing 
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The only things I would avoid are veggies that release a lot of water, like mushrooms or zucchinis.
This had a wonderful crispy crust on both the top and bottom, which I think too much moisture would destroy.
They came out crisp both on the top and the bottom and more of a lasagna consistency in the middle.
I'm partial to flour tortillas, but I think this would work well with corn tortillas, too.
As long as the fillings aren't really wet, I think you could put any number of combinations in there.
Let me know if you try it.
