Monday, March 4, 2013

Chicken Quesadilla Pie

I *just* made this chicken quesadilla pie yesterday afternoon, and it was so delicious that my planned cookie post for today is being postponed until later this week. The cookies are amazing too, but Mexican food beats cookies any day, at least in my world. I wanted to share this as quickly as possible, so that every single one of you can add it to your dinner plans this week. Seriously. Do it.

Not only is this pie delicious, it's quick and incredibly easy. All you do is fashion a makeshift crust out of a tortilla, dump in a bunch of shredded rotisserie chicken, cheese, jalapenos, and cilantro, whisk together a quick batter that gets poured on top, and bake it for about 20 minutes. It's kind of like a quesadilla crossed with a quiche.

Blammo. You just made yourself an awesome dinner. 

This isn't very spicy with the specified amount of jalapenos, so feel free to toss in more if you like your food with a kick. I think that pepper-jack cheese would be a great sub for cheddar if you feel like mixing things up!

Also, a quick Public Service Announcement: I adapted this recipe from one of my favorite cookbooks, The Best Simple Recipes. I've been using this thing like crazy over the past couple months, and every single thing I've tried from it has turned out perfectly. If you're in the market for quick dinner ideas I could not recommend it more.

Okay. Time to go get my weekly dose of secondhand embarrassment and watch Girls. Have a happy Monday, friends!


1 (10-inch) flour tortilla (these are often labeled "burrito-sized")
Non-stick cooking spray
3 cups cooked, shredded chicken (I used a rotisserie chicken, and you can easily get 3 cups of meat from one of those)
1/2 cup finely chopped fresh cilantro
1/3 cup drained jarred pickled jalapenos, 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


Preheat oven to 450 degrees, and adjust oven rack to middle position.

Spray a 9-inch pie plate with non-stick cooking spray. Press the tortilla into the pie plate, and lightly spray the tortilla with non-stick spray.

Toss the chicken, cilantro, jalapenos, 1 cup of the cheddar, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until well combined. Spread the filling over the tortilla.

In another bowl, whisk together the eggs, milk, flour, and baking powder. Slowly pour over the filling, and sprinkle with the remaining cheddar cheese. Bake for 20-25 minutes, until the top is golden brown. Let cool 5-10 minutes before cutting into wedges.

Serve with fresh salsa and sour cream.

Yield: 1 9-inch pie (about 4 main dish servings)

Source: Adapted from The Best Simple Recipes

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  1. I'm always looking for tasty, easy dinner ideas and Mexican is always a winner. Adding this to my list!

  2. Quick, simple, and Mexican.. you can never go wrong with that..

  3. Holy quiche-adilla!!!! Mexican trumps cookies in my house any day too!!!

  4. This looks simple and easy. I've had some fake chicken taking up space in my freezer for a while, this looks like a good way to use it up! I wonder if beans and veggies would work well tossed in here? (A little worried veggies might release too much liquid?)

    1. Hmmm, I'd be worried about the same thing. I bet beans would be great though! Let me know if you try it!

  5. I agree- Mexican food trumps cookies even though I do loooove cookies.

  6. Girl, this looks amazing!!!!

  7. This looks great! Although I'd probably go for the cookies myself... :)

  8. Wow! This is really genius! I think I know what is for dinner tomorrow night.


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