Chicken and Cheese Quesadilla Pie
This Chicken and Cheese Quesadilla Pie is a comforting, crispy, and cheesy twist on a classic quesadilla, perfect for family dinners and gatherings.
Equipment
- Large Mixing Bowl
- Whisk
- 9-inch Pie Dish
- Spatula
- Oven mitts
Ingredients
- 1 10-inch flour tortilla burrito size
- 1 whole rotisserie chicken skin discarded, meat shredded (about 3 cups)
- 0.5 cup finely chopped fresh cilantro leaves
- 0.33 cup drained jarred pickled jalapeños chopped, optional
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 2 large eggs for binding
- 1 cup whole milk adds creaminess
- 0.75 cup all-purpose flour helps to create a thicker batter
- 1 teaspoon baking powder for a light and fluffy texture
Instructions
- Preheat your oven to 375°F (190°C). This ensures your pie bakes evenly and thoroughly.
- In a large mixing bowl, combine the shredded rotisserie chicken, chopped cilantro, and jalapeños (if using). Add in the shredded cheddar cheese and season with salt and pepper to taste. Mix well to combine all the ingredients.
- In another bowl, whisk together the eggs and whole milk until well combined. In a separate bowl, mix the all-purpose flour and baking powder. Gradually add the dry ingredients to the egg mixture, stirring until smooth.
- Grease your pie dish lightly. Lay the flour tortilla in the dish, pressing it into the bottom and up the sides to form a crust. Pour half of the batter into the tortilla-lined dish. Then, add the chicken and cheese filling evenly over the batter. Pour the remaining batter on top to seal everything in.
- Place the pie in the preheated oven and bake for about 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Once baked, remove the quesadilla pie from the oven and let it cool for a few minutes before slicing. Serve warm, garnished with extra cilantro if desired.
Notes
- If the crust is soggy, press the tortilla firmly into the dish and avoid overloading with filling.
- For a crispier bottom crust, pre-bake the tortilla for 5 minutes before adding the filling.
- Cover the pie loosely with foil if the top browns too quickly during baking.
- Prepare the filling a day ahead and store in the refrigerator for convenience.
- Freeze the assembled unbaked pie wrapped tightly; thaw overnight before baking.