Chicken and Cheese Quesadilla Pie

 chicken quesadilla pie

This originally was in an issue of Cook’s Country.  It reheats well, but we rarely have leftovers.
  • 1 10 in. flour tortilla
  • 1 rotisserie chicken, skin discarded, meat shredded into bite sized pieces (about three cups)
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 minced jalapeno, seeds discarded
  • 2 cups shredded cheddar cheese
  • Salt
  • Pepper
  • Sour Cream
  • Salsa
  • 2 eggs
  • 1 cup whole milk
  • 1 cup flour
  • 1 tsp. baking powder
  1. Adjust oven rack to middle position and preheat oven to 450 degrees.
  2. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray.
  3. Toss chicken, cilantro, jalapeños, 1 cup cheese, ½ tsp. salt, and ½ tsp. pepper in large bowl until combined. Spread filling over tortilla.
  4. Whisk eggs, milk, flour, baking powder, and ½ tsp. salt in bowl until smooth.
  5. Pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. (I’ve thought this finishes in 18-19 minutes sometimes.)
  6. Let cool 5 minutes. (I rarely do.)  Cut into wedges and serve with sour cream and salsa.

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