Chicken and Cheese Quesadilla Pie

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.


  • 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


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.

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