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quesadilla pie



This is a dinner I've been thinking about and trying to figure out when I'll make it next.  It'll probably happen sometime this weekend because it was simple and oh-so-satisfying.  It was a perfect new-mom meal. New-Mom as in I had time to make it, and I'd like to bring it to new mom's too.



I'm tempted to even make a few and stock my freezer with them for when we're hungry or when I need to bring someone a meal, a task I think I'm finally now up for seeing as I've been able to figure out our schedule more and get back in the kitchen.

Apart from pulling apart the chicken this dish comes together really quickly.  The original recipe calls for 1/3 cup chopped pickled jalapenos, an item I thought we had in our fridge but it turns out what I thought were pickled jalapenos were actually molding olives.  Not so great.  Next time I'll add in the jalapenos but they're definitely optional.


So this weekend, you should make this.  Dare I say my mouth is watering just thinking about it...or maybe I'm thinking about the fact that a friend is currently having In-N-Out for her first time ever.  Oh man.  I think we'll be in California this summer and I cannot wait to sink my teeth into In-N-Out again.  That's and delicious Mexican food.  Until then, I'll enjoy quesadilla pie.

{Recipe thanks to Cook's Country}

{Ingredients You'll Need}

  • 1 10-inch tortilla (buritto size) or you can overlap smaller tortillas
  • 1 rotisserie chicken, skin discarded, meat shredded 
  • 1/2 - 1 cup chopped fresh cilantro
  • 1/3 cup drained pickled jalapenos- chopped (optional)
  • 2 cups shredded sharp cheddar cheese
  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 1 teaspoon baking powder
{Recipe}
  • Preheat oven to 450
  • Grease a deep-dish pie plate, plate the tortilla inside then spray it with cooking spray.  
  • In a bowl toss the chicken, cilantro, jalapeños 1 cup of cheese and add 1/2 teaspoon each of salt and pepper.  Add the filling to the pie plate
  • Now whisk together the egg, milk, flour, and baking powder.  Pour the filling over the chicken mixture then top with remaining 1 cup of cheese.  Bake until golden about 20 minutes.  Let stand 5 minutes or so then cut and enjoy!

Comments

  1. This was delicious! So easy to add to our rotation, and dress up with whatever we have on hand.

    ReplyDelete
    Replies
    1. very true- I should add in some corn next time, maybe even black beans too!

      Delete
  2. Ashley Olsen8/21/2013

    This was so easy and quick to make Laura, thank you! I've been meaning to try this for awhile and I'm so glad I did. I'm going to bring it to a friend in a few weeks. Rand helped me whisk it up and he was excited to try "his" pie! I did forget to include the cilantro in the filling, its in the ingredient list, but not in the instructions, so we just added it as a garnish.

    ReplyDelete
    Replies
    1. thanks Ashley! That threw me off last time I made it as well. I updated it now. Glad you guys liked it!

      Delete

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