Chicken Quesadilla Pie

Delicious Chicken Quesadilla Pie is such a quick and easy dinner idea they'll think it took a lot longer to make than it does.

*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I found this recipe in a new cookbook I recently purchased by America's Test Kitchen (you know, the one on PBS) and modified it only slightly. 

The cookbook is called "The BEST Simple Recipes" and so far I'd have to agree with the title. It's Kudos Kitchen tested, and husband approved!!!

My husband gave this easy quesadilla pie a hearty two thumbs up. If he had more hands, there is no doubt in my mind that he'd have given it even more than that!

CHICKEN QUESADILLA PIE      {PRINT THIS RECIPE}

5 - 6" flour tortillas
2 cups cooked, chopped chicken
½ cup fresh chopped cilantro
2 - 7 oz. cans fire-roasted jalapeno peppers, chopped
1 tablespoon dried minced onion
1 cup sharp cheddar cheese, shredded
1 cup jack cheese, shredded
2 large eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
salt and pepper

-Preheat your oven to 375 degrees.
-Grease a 9-inch pie plate and overlap the tortillas on the bottom of the plate to form the crust of your pie.
-Chop your precooked chicken.
-In a medium-size bowl, mix the chicken, onions, cilantro, jack cheese, and jalapeno peppers.
-Add the filling on top of the tortillas and spread evenly to cover.
-In a medium-size bowl, whisk the flour, baking powder, eggs, salt, and pepper until smooth and no more lumps appear.
-Place the pie place on a parchment-lined baking sheet.
-Slowly pour the egg mixture over the chicken and jalapeno mixture into the pie plate.
-Bake until the surface is lightly golden brown (approximately 20 minutes).
-Remove from the oven and sprinkle with the shredded cheddar cheese.
*Note - if your tortillas seem to be getting too dark, cover the pie with aluminum foil to prevent burning and continue baking.
-Return the pie back to the oven and heat for an additional few minutes until the cheese is nicely melted.
-Allow cooling for approximately 10 minutes before cutting into wedges and serving.

YUMMY!  I hope you'll give this recipe a try sometime soon.  I think you'll also give this a two-thumbs-up review. 

It's perfect for a busy weeknight when your taste buds are craving something yummy but your feet just want to be propped up on the couch 🙂