Cheesy Chicken Quesadilla Pie Recipe for Comfort

Why You’ll Love this Cheesy Chicken Quesadilla Pie

When you’re craving the flavors of a quesadilla but want something a bit more substantial for dinner, this Cheesy Chicken Quesadilla Pie is exactly what you need.

It combines everything you love about quesadillas—the melty cheese, tender chicken, and zesty flavors—in a hearty pie form.

I love how this dish transforms simple ingredients into something special. The tortilla crust gets perfectly crisp, while the custard-like filling holds everything together.

Best of all, it’s versatile. Running low on chicken? Use leftover taco meat instead. Not a fan of jalapeños? Substitute bell peppers for a milder version.

What Ingredients are in Cheesy Chicken Quesadilla Pie?

This Cheesy Chicken Quesadilla Pie brings together all the flavors you love from a traditional quesadilla but in a hearty, satisfying pie form. The magic of this recipe lies in its simple yet flavorful ingredients that create layers of texture and taste.

From the crispy tortilla base to the protein-packed chicken filling and the custard-like topping that binds everything together, each component plays an essential role in this Mexican-inspired dish.

• 1 large (10-inch) flour tortilla (burrito size)
• 3 cups shredded rotisserie chicken (skin removed)
• 1/2 cup fresh cilantro, finely chopped
• 1/3 cup pickled jalapeño peppers, drained and chopped
• 2 cups shredded cheddar cheese, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Sour cream and salsa, for serving

When shopping for these ingredients, quality matters. A good rotisserie chicken saves time and adds incredible flavor, but you could also use leftover grilled or poached chicken if that’s what you have on hand.

The pickled jalapeños provide a tangy heat that really makes this dish sing—don’t skip them unless you really can’t handle spice. And while pre-shredded cheese is convenient, freshly grated cheese melts more smoothly and often has better flavor.

How to Make this Cheesy Chicken Quesadilla Pie

Making this Cheesy Chicken Quesadilla Pie is simpler than you might think, and the results are absolutely worth it. Start by preheating your oven to 450 degrees and positioning your rack in the middle.

While the oven heats up, grease a 9-inch pie plate—this step is vital to prevent sticking and guarantee your masterpiece comes out intact. Press a large 10-inch flour tortilla into your prepared pan, making sure it covers the bottom and sides, then give it a light spritz of cooking spray to help it crisp up beautifully.

Now for the star of the show—the filling! In a large bowl, combine 3 cups of shredded rotisserie chicken (with the skin removed), 1/2 cup finely chopped fresh cilantro, 1/3 cup drained and chopped pickled jalapeños, 1 cup of your 2 cups of shredded cheddar cheese, 1/2 teaspoon of salt, and a generous sprinkle of pepper.

Toss everything together until well combined, then spoon this mixture over your tortilla base. The aroma at this point? Divine. But we’re not done yet.

The final step is creating that magical custard-like topping that transforms this from a regular quesadilla into something special. In a separate bowl, whisk together 2 large eggs, 1 cup whole milk, 1 cup flour, 1 teaspoon baking powder, and the remaining 1/2 teaspoon of salt until smooth.

Slowly pour this mixture over your chicken filling, making sure it seeps into all the nooks and crannies. Sprinkle the remaining cup of cheese over the top and pop it in the oven for about 20 minutes, until the surface turns a gorgeous golden brown.

Let it cool for 5 minutes before cutting into wedges—trust me, this brief wait allows everything to set properly. Serve each slice with a dollop of sour cream and salsa on the side, and watch as everyone at the table falls silent with that first heavenly bite.

Cheesy Chicken Quesadilla Pie Substitutions and Variations

While the classic Cheesy Chicken Quesadilla Pie is already a crowd-pleaser, you can easily adapt this versatile recipe to suit your taste preferences or make use of whatever ingredients you have on hand.

I often swap rotisserie chicken for leftover grilled chicken or even browned ground turkey when I’m in a pinch. Not a cilantro fan? Try fresh parsley or skip it altogether. The cheese options are endless—pepper jack adds a nice kick, while a Mexican blend creates authentic flavor.

For a vegetarian version, I substitute black beans and corn for the chicken. My heat-sensitive kids appreciate mild green chiles instead of jalapeños. Sometimes I even add a layer of refried beans between the tortilla and filling.

What to Serve with Cheesy Chicken Quesadilla Pie

Complementing your Cheesy Chicken Quesadilla Pie with the right side dishes elevates this already delicious meal into a complete dining experience.

I love serving mine with a zesty lime-dressed green salad—the fresh crunch perfectly balances the pie’s richness.

A simple corn salad with red onions, cherry tomatoes, and cilantro vinaigrette also works beautifully.

For something heartier, try Mexican rice or black beans with a touch of cumin.

Don’t forget the extras! A dollop of guacamole, fresh pico de gallo, or even a tangy mango salsa can brighten each bite.

Final Thoughts

This Cheesy Chicken Quesadilla Pie has become a staple in my weeknight dinner rotation for good reason.

It’s that perfect blend of comfort and convenience, ready in under 30 minutes with minimal cleanup. I love how the creamy, spicy filling contrasts with the crispy tortilla crust—honestly, who can resist that golden cheese topping?

What makes this recipe special is its versatility. Running low on rotisserie chicken? Leftover grilled chicken works just as well.

Not a fan of heat? Skip the jalapeños. At the end of a long day, there’s something deeply satisfying about serving up this crowd-pleasing pie.

Cheesy Chicken Quesadilla Pie

This Cheesy Chicken Quesadilla Pie transforms traditional quesadilla flavors into a hearty, satisfying dish. With a crispy tortilla crust, tender chicken filling, and a custard-like topping that binds everything together, this Mexican-inspired creation delivers comfort food at its finest.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 large flour tortilla (10-inch, burrito size)
• 1 cup all-purpose flour
• 1 cup whole milk
• 2 cups shredded cheddar cheese divided
• 3 cups rotisserie chicken shredded, skin removed
• 2 large eggs
• 1/2 cup fresh cilantro finely chopped
• 1/3 cup pickled jalapeño peppers drained and chopped
• 1 teaspoon baking powder
• 1 teaspoon salt divided
• 1/2 teaspoon black pepper
• Sour cream and salsa for serving

Equipment

• 9-inch pie plate
• Mixing bowls
• Whisk

Method

 

1. Preheat your oven to 450°F (230°C) and position the rack in the middle.
2. Grease a 9-inch pie plate thoroughly to prevent sticking.
3. Press the large flour tortilla into the prepared pie plate, ensuring it covers the bottom and sides. Lightly spray the tortilla with cooking spray to help it crisp during baking.
4. In a large bowl, combine the shredded chicken, chopped cilantro, chopped jalapeños, 1 cup of the shredded cheddar cheese, 1/2 teaspoon salt, and black pepper. Mix well.
5. Spread the chicken mixture evenly over the tortilla base.
6. In a separate bowl, whisk together the eggs, milk, flour, baking powder, and remaining 1/2 teaspoon salt until smooth.
7. Pour this mixture slowly over the chicken filling, allowing it to seep throughout.
8. Sprinkle the remaining cup of cheddar cheese evenly over the top.
9. Bake for approximately 20 minutes, until the surface turns golden brown and the filling is set.
10. Allow the pie to cool for 5 minutes before cutting into wedges.
11. Serve with sour cream and salsa on the side.

Notes

For a milder version, substitute the jalapeños with green bell peppers or mild green chiles. You can easily adapt this recipe using leftover grilled chicken or browned ground turkey instead of rotisserie chicken. For a vegetarian option, replace the chicken with a mixture of black beans and corn.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or in a 350°F oven until warmed through.