Time spent in the kitchen is a fun way to create Goose Bump moments with your kids. Those moments of pure joy and loud laughter; they are memories that will last a lifetime. Big Dot of Happiness Founder & CEO, Sherri, did just that with her daughter when they made this GIANT Quesadilla Cake for the whole family. Get ready for some adventure when you and your family work together to create a YUMMY Quesadilla Cake. Oh, and feel free to change up any layers as you’d like. This one was made with LOTS of ingredients. 🙂
- Pack of 8 ct soft tortillas – buy the biggest ones I think we used 10” or 12” ones
- Can of Refried Beans
- Can of Corn
- Red, Yellow, Orange Bell Peppers (1 of each)
- One Red Onion
- Olive Oil
- Fresh Mango
- 3 Ripe Avocados
- Bag of Shredded Taco Cheese
- Bag of Microwaveable Ben’s Spanish Rice
- Can of Queso Cheese
- Sour Cream Container 16 oz +
- Boom Boom Shrimp Sauce
- 24 Skewers – Approx 10-12″ ones
- Shredded Cabbage/Romain Lettuce
- Mini Tomatoes
- Two bags of frozen shrimp (stemless)
- 3 Chicken Breasts cut up in small pieces
- Lime Juice
- Tajin Seasoning
- Taco Powder Seasoning
Yes, a LOT of Ingredients …
Let’s start with some recommendations:
Step 1 Marinate the Meat:
*Thaw Shrimp in one bowl
*Cut up small pieces of chicken in other bowl
*Add marinade to both bowls – To season these we put olive oil, lime juice and Tajin Seasoning, Taco seasoning. Marinade the meat a bit before putting on the top of the skewers.
*Get a big plate put thinly sliced cabbage and romaine lettuce on serving plate with some cut up cherry tomatoes. (set-aside)
Step 2 Chop up Ingredients, Layering and cook:
*I buttered the very bottom layer that goes on the baking pan and very top layer.
*Liquid is your enemy here… make sure to “drain” all ingredients well – you do not want drippy items in cake or slide-fest will exist and game over. Ha 😊
*Pre-fry up the bell peppers & onions in olive oil – try to drip off excessive grease so the layer isn’t slidey… put on paper towel.
*Use cheese or queso on any layer that you think will “move – to keep it sticky.
*I also added sprinkles of taco seasoning on every other layer to flavoring.
*Layer as you want, we did in this order bottom to top: butter bottom tortilla, refried beans, corn, sautéed peppers & onions, mango, black beans, rice, avocado, butter top tortilla.
*Be sure to put items all the way to “edges” of each layer so the cake stays uniformed and not droopy as you build it.
*Wrap in foil – Need a large piece of aluminum foil to wrap “around” the cake and wrap up ends and top … bake the cake at 375 at least 30 minutes. I cooked the cake on a stoneware in oven – so good! A pizza pan should work too.
*With 10 minutes left of cake – Cook the shrimp skewers on one pan and cook the chicken skewers on another pan. You’ll want to time these 10-15 minutes in oven to come out when cake is just getting done. Be sure the meat only goes ½ way – the rest have to get into the cake. Measure wisely.
Step 3 Finishing touches:
*Our cake wasn’t golden on top when I took it out – so I broiled top for very SHORT time – don’t overdo it … you’re only trying to brown the top. Watch closely – I almost burned mine, YIKES.
*I put sour cream in a zip lock bag and boom boom in a different zip lock bag and cut tip off to get a fine line of sauce. Add this zig/zagged on tortilla cake top “before” you put skewers in…we didn’t do this wish I would have. Ahhh Pretty.
*Before shoving skewers into cake – I added boom boom sauce to skewers (yummy) then started poking them in the cake – these skewers look like candles and help with stability.
*Be ready you’ll have to use a few hands/spatulas moving the baked cake over to the lettuce serving tray – “be careful” we kept it wrapped in foil before moving over just in case!
*I used a big knife to cut and had a triangle pizza serving to pull out and put on people’s plates – we laughed and laughed … it was a great meal!