When shopping for the tortillas, note that 10-inch flour tortillas are sometimes labeled “burrito size.” We like the convenience of using store-bought rotisserie chicken. Serve with sour cream and fresh tomato salsa.
ingredients:
- One 10-inch flour tortilla
- Vegetable oil spray
- 3 cups shredded rotisserie chicken
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 1/2 cup minced fresh cilantro
- 1/3 cup jarred pickled jalapeños, drained and chopped
- Salt and pepper
- 2 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
Directions:
Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch deep-dish pie plate. Press tortilla into prepared pie plate and spray lightly with oil spray. Toss shredded chicken in a bowl with 1 cup cheese, cilantro, jalapeños, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then spread into pie plate.
Whisk eggs, milk, flour, baking powder, and 1/2 teaspoon salt together in a bowl until smooth. Slowly pour into a dish, then sprinkle with remaining cheese. Bake until the surface is golden brown, about 20 minutes. Let cool slightly and serve.
