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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