Mexican Big Macs

This recipe is from Our Little Somethings and was a good way to turn one of our favorite things, quesadillas, into an actual meal. Plus, you could make it meatless, with beef, etc. and mix things up. I didn't stuff this one for the girls and I very full with fillings, the one for Mike later one would have been better for a picture :-).

1 can refried beans
1/2 cup sour cream, divided in half
2 1/4 tsp chili powder
2 cups cooked chicken (I used a can)
1 medium red pepper
1/2 cup green onions with tops, thinly sliced
3/4 cup pitted ripe olives, sliced (I skipped these, we aren't olive fans)
1/4 cup fresh cilantro, snipped
5 soft flour tortillas (I used corn and used 8)
2 cups mild cheddar cheese, shredded
veg. oil spray
2 medium plum tomatoes, chopped

Preheat oven to 375 F.
-In a bowl combine refried beans, 1/4 cup of the sour cream and 2 tsp of the chili powder; mix well.
-Chop chicken and red pepper in small pieces, place in another bowl. Add sliced green onions, 1/2 cup of the olives and 2 tbsp of the cilantro; mix gently.
-Place 1 tortilla on flat pizza baking stone or lightly sprayed cookie sheet.
-Using a scoop put 1/4 of refried bean mixture on top of tortilla; spread to cover.
-Top evenly with 1 cup of chicken mixture.
**Since corn tortillas are smaller, I made two little stacks with 4 tortillas each and split the mixture between the two**
-Put 1/4 of the cheese over the chicken mixture.
-Repeat layer of tortilla, bean mixture, chicken mixture and cheese three more times.
-Top with remaining tortilla; spray with vegetable oil.
-Bake 30-35 minutes or until top is golden brown.
-Mix remaining sour cream with 1/4 tsp chili powder; spread evenly over top of warm tortilla stack.
-Sprinkle with chopped tomato, remaining olive slices and cilantro.
-Cut into wedges (like a cake) and serve with salsa.