Chicken and Cheese Quesadilla Pie

• Meat

  • 1 Rotisserie chicken

• Produce

  • 1/2 cup Cilantro, fresh leaves

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 (10-inch flour tortilla

• Dairy

  • 2 cups Cheddar cheese, sharp
  • 1 cup Whole milk

• Other

  • (optional ⅓ cup drained jarred pickled jalapeños, chopped

Found on the-girl-who-ate-everything.com

Ingredients

• 1 (10-inch) flour tortilla (burrito size)
• 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
• ½ cup finely chopped fresh cilantro leaves
• (optional) ⅓ cup drained jarred pickled jalapeños, chopped
• 2 cups shredded sharp cheddar cheese
• Salt and pepper
• 2 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Directions

• Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
• Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.