Tortilla, Chicken, Black Bean Pie

This glorified quesadilla really, really hit the spot. I have a meat-and-potatoes kind of guy on my hands; as opposed to the original recipe, I added chicken (sautéed with cilantro, lime, cumin, salt, and pepper) to kick it up a notch. The recipe gave the option of simmering the black beans in 12 oz. of beer or water; *of course* I used beer. The dish came out with a pretty strong lager taste, so if I were to re-do this pie, I would consider using 6 oz. of beer and 6 oz. of water.

T.C. and I rate: 4 beards

Ingredients:

• 1 chicken breast, cubed
• 1/4 bunch of cilantro, sliced
• 1 tbsp lime juice
• 4 flour tortillas (10 inches)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1 teaspoon ground cumin, divided
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1 1/2 cups water
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)
• Sour cream and salsa, for garnishing (optional, of course)
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Directions:

Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Or, I found that Chi-Chi's Burrito size tortillas fit perfectly in the pan. Set aside.

Cube the chicken and dice the onion, scallions, and cilantro.

Heat oil in a large skillet over medium heat. Add onion, jalapeño, garlic, and 1/2 teaspoon cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

During that time, add the chicken, cilantro, 1/2 teaspoon of cumin, salt, and pepper to a separate pan. Cook until the chicken is no longer pink.

Once everything is ready, add chicken, beans, and beer; bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes.

Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.

Fit a trimmed tortilla in bottom of springform pan. 

Layer with 1/4 of the beans and 1/2 cup of cheese. 

Repeat three times, using 1 cup cheese on top layer. 

Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Eat your heart out.

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Posted in: Dinner Entrées,Quesadilla,Savory Pie,Tex-Mex