Baked Chorizo Chili Quesadilla

Lots of melty cheese makes this Mexican-style meat pie a family favorite!

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Servings 8

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Bake-Off® Contest 46, 2013

Laura Ware

Fort Worth, Texas

ingredients 7
Prep Time 30 min
Total Time 1 hr 25 min

Ingredients

1: box (10 oz) Green Giant® Niblets® frozen corn & butter sauce

10: oz ground pork chorizo

1/2: cup chopped onion

1/4: cup tomato paste

1: can (15 oz) black beans, drained, rinsed

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: cups shredded pepper Jack cheese (8 oz)

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Directions

1 Heat oven to 375°F. Microwave corn as directed on box. Set aside.
2 Meanwhile, heat 12-inch skillet over medium-high heat. Add chorizo, onion and tomato paste; cook 6 to 8 minutes, stirring frequently, or until thoroughly cooked. Add corn and beans; cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.
3 Unroll one pie crust on large ungreased or parchement-lined cookie sheet; sprinkle 2/3 cup of the cheese over crust to within 1 inch of edge. Top with chorizo mixture and 2/3 cup of the remaining cheese.
4 Moisten edge of crust with water. Top with second crust; roll edge inward, pressing to seal. Cut 3 slits in top crust. Bake 30 to 40 minutes or until golden brown. Remove from oven; sprinkle with remaining 2/3 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 320),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 16g, 16% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 1190mg; 1190%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 5g 5% Sugars 2g 2% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 2%;
Calcium: 20%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 1/2 Fat;