Quesadilla Pie

Quesadilla Pie 1 can (4.5 oz) chopped green chiles 1 can (15 oz) black beans, drained, rinsed 1/3 cup chopped green onions 1 medium plum (Roma) tomato, chopped 1 can (10 oz) green chile enchilada sauce 1 1/2 cups shredded pepper Jack cheese (6 oz) 1/2 cup chopped fresh cilantro 1 1/2 cups shredded Cheddar cheese (4 oz) 4 flour tortillas (8 inch) Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside. Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil. Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with salsa if desired.