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cheesy chicken quesadilla comfort

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.