Chicken and Cheese Quesadilla Pie
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Mexican
Chicken and Cheese Quesadilla Pie
Description
This pie uses a burrito-sized flour tortilla as a crust pressed into a pie pan, which crisps up during baking and provides a sturdy base. The filling combines shredded rotisserie chicken with chopped fresh cilantro, optional pickled jalapeños for mild heat, and shredded sharp cheddar cheese, seasoned simply with salt and pepper.
An egg and milk batter mixed with flour and baking powder is poured over the filling, which firms up during baking to form a quiche-like texture enveloping the ingredients. After the initial bake, extra cheese is sprinkled on top and melted under the oven’s heat, adding a rich, bubbly crust layer. This pie balances creamy and crispy textures and melds smoky, cheesy, and slightly tangy flavors from the pickled jalapeños.
Served warm, it slices like a quiche or casserole and can be topped with sour cream, salsa, or guacamole for added freshness and creaminess, making it suitable for brunch, lunch, or a light dinner.
This recipe is adapted from Cook’s Country, emphasizing convenience with rotisserie chicken and straightforward assembly.
Ingredients
- 1 inch flour tortilla burrito size
- 1 rotisserie chicken skin discarded, meat shredded into bite-sized pieces (about 3 cups
- 1/2 /2 cup cilantro finely chopped fresh leaves
- optional pickled jalapeno chopped, 1/3 cup, drained, jarred
- 2 cups cheddar cheese shredded sharp
- salt
- black pepper
- 2 egg large
- 1 cup milk whole
- 3/4 /4 cup all-purpose flour
- 1 teaspoon baking powder
Instructions
- 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 (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
- Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling. Bake until surface is golden brown, about 20-25 minutes, and when knife inserted into the center comes out clean. Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes or until cheese melts. Let cool 5 minutes. Cut into wedges and serve. Top with sour cream, salsa, and guac if desired.
Notes
- This recipe is adapted from Cook’s Country for a simple, layered quesadilla-style pie.
User Reviews
Overall Rating
4.3
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