You know Monday’s post? The one with the casserole? Yeah, did you try that yet? If you didn’t, you surely should. If you did, then you likely have leftovers. I don’t know about you but I am not opposed to leftovers. In fact, sometimes I get excited about them. Especially when it involves chipotle in adobo, which I am obsessed with as of late.
Not everyone likes leftovers though. Even though I am a fan of leftovers, it’s a huge bonus in my eyes when you can make something different with them. It’s not hugely different but just different enough that it doesn’t look like whatever you ate the night before last. Enter this Tortilla Pie. The filling from your leftover casserole now becomes it’s own dish when you add some tortillas to it and bake it again! Genius, right?! Heather came up with it. I mustn’t take credit. You should, however, take advantage of her stroke of genius and enjoy this dish with a side of chips and guacamole! Perfect for this Saturday’s Cinco de Mayo celebration!
Sweet Potato Tortilla Pie
4 9-inch tortillas
1/2 batch of this casserole
2 cups shredded cheese (we used extra sharp cheddar)
- Preheat oven to 350˚.
- Place one tortilla in the bottom of a 9-inch pie dish or cake pan. Smear a layer of leftover casserole onto the tortilla and sprinkle 1/2 cup of cheese. Top with another tortilla.
- Repeat step 2 until no ingredients remain and bake for 20-25 minutes or until the pie is heated through and cheese is bubbly.