Chicken and Cheese Quesadilla Pie

By mz0926

From Cook's Country

April​/May 2009
Why this recipe works:
Shredding a precooked rotisserie chicken—available at most supermarkets—was a true time-saver in our Chicken and Cheese Quesadilla Pie. To bump up the flavor of the filling, we added chopped cilantro, shredded sharp cheddar, and drained jarred picked jalapeños. For the “crust," of our Chicken and Cheese Quesadilla Pie we used one 10-inch flour tortilla (sometimes labeled “burrito size").

Ingredients

• Serves 4
• By adding a batter of eggs, milk, flour, and baking powder, we turned a simple quesadilla filling into a quick Southwestern-inspired quiche. The “crust” is simply a greased flour tortilla.
• Ingredients1 (10-inch) flour tortilla (see note)
• 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
• 1/2 cup finely chopped fresh cilantro leaves
• 1/3 cup drained jarred pickled jalapeños, chopped
• 2 cups shredded sharp cheddar cheese
• Salt and pepper
• 2 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Preparation

Step 1

Instructions
1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños, 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.


2. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes. Cut into wedges and serve.