Chicken and Cheese Quesadilla Pie
By America's Test KitchenPublished on November 7, 2011
Time
30 minutes
Yield
Makes 16 wedges
Ingredients
Before You Begin
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.
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, 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, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes. Cut into wedges and serve.
Time
30 minutesYield
Makes 16 wedgesIngredients
Ingredients
Ingredients
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").
Before You Begin
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.
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, 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, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes. Cut into wedges and serve.
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