Mom’s K-sa-D-ya Casserole
by Monica W.
4 José Olé® Grilled Chicken and 3 Cheese Quesadillas
1 1/2 cups cooked white rice
2 Tablespoons canned chopped jalapeño peppers
1 cup shredded cheddar cheese
1 can beanless chili
1 cup sour cream
One large sliced avocado (slice just before serving casserole)
In the bottom of a glass round casserole dish lay 1/2 cup of chili, 1 Tablespoon of chopped jalapeños; layer 3/4 cup of rice, then lay 2 quesadillas side-by-side on top, then sprinkle 1/2 cup of cheese. Repeat all of the layers again. Bake in a 350˚ oven for 30 minutes. Let cool for 7 minutes after removing from oven. Layer sour cream on top and lay sliced avocados decoratively on top of sour cream.
Serves four.
1 1/2 cups cooked white rice
2 Tablespoons canned chopped jalapeño peppers
1 cup shredded cheddar cheese
1 can beanless chili
1 cup sour cream
One large sliced avocado (slice just before serving casserole)
In the bottom of a glass round casserole dish lay 1/2 cup of chili, 1 Tablespoon of chopped jalapeños; layer 3/4 cup of rice, then lay 2 quesadillas side-by-side on top, then sprinkle 1/2 cup of cheese. Repeat all of the layers again. Bake in a 350˚ oven for 30 minutes. Let cool for 7 minutes after removing from oven. Layer sour cream on top and lay sliced avocados decoratively on top of sour cream.
Serves four.