It might not be the fruit-filled pie you’re used to, but it’s pretty darn delicious.
The only way to make a quesadilla better is to add more quesadilla. This thick and filling quesadilla “pie” with layers of cheese, chicken, and your favorite quesadilla extras, is your new favorite cheat meal. Save time by using ready-to-eat rotisserie chicken, and if you’re not a big fan of black beans and corn, substitute spicy jalapeños or smokey chipotle tomato salsa. The best part about this recipe is that you can change it up each night with different fillings. Delish!
What You’ll Need:
1 rotisserie chicken
1 10-inch tortilla
1/4 cup fresh cilantro
1 cup corn and black bean salsa
2 cups shredded cheddar cheese
1 cup whole milk
1 cup flour
1 teaspoon baking powder
Salt and pepper
To serve: guacamole, salsa, and sour cream
What to Do:
Pre-heat your oven to 450°. Spray a pie dish with cooking spray and press the tortilla into the bottom. If the tortilla is too small, add a few—just make sure the tortilla covers the side of the pie dish.
Shred your rotisserie chicken and discard any extra skin. Mix this with the black bean corn salsa, 1 cup of shredded cheese, cilantro, and salt and pepper to taste.
In a separate bowl, combine eggs, milk, flour, baking powder, and a dash of salt and pepper. Whisk well.
Add the chicken and cheese mixture into the pie dish. Cover with the remaining cheese and then pour the liquid mixture on top.
Bake for 15-18 minutes or until golden brown. Cut like a pie and serve with your favorite toppings like guacamole, sour cream, and salsa.
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