Quesadilla Loaves

This recipe is from Quick Loaves by Jean Anderson. Truthfully, the book was bought in a frenzy of buying bread books. Never did I expect that the first dish from the book would be in the "Meatless Loaves" section.

Our 10-year-old chef-hopeful announced that this dish would benefit from the addition of refried beans. We served them as a side, but I suspect she is correct about layering them into the loaf itself.

Quesadilla Loaves

Makes 8 appetizer or 4 main dish servings.

One 9-ounce package 6-inch tortillas (I used white corn)
2 cups coarsely shredded jalapeno jack cheese
3/4 cup fresh or frozen corn kernels, thawed
One 16 ounce jar salsa
1 medium firm-ripe Haas avocado, peeled, pitted, and thinly sliced
Sour cream (optional, for serving)

1. Preheat oven to 450F. Generously grease two 12x15 inch sheets of aluminum foil.
2. On one sheet of foil, layer 1 tortilla, 1/3 cup cheese, 2 tablespoons corn, a second tortilla, 3 tablespoons salsa, and 1/4 of the avocado. Repeat once and then top with another tortilla, another layer each of cheese and corn. Top with a final tortilla. Set the loaf aside, unwrapped. Make a second loaf exactly the same way, then spoon half of the remaining salsa over each loaf.
3. Tightly wrap each loaf in the foil, then place the loaves on a jelly-roll pan and bake in the lower third of the oven for 20 minutes.
4. Gently unwrap each loaf (beware of the steam!), quarter, and serve with sour cream.