Cheesy Chicken Quesadilla Pie

The recipe Cheesy Chicken Quesadilla Pie could satisfy your Mexican craving in approximately 45 minutes. One portion of this dish contains about 36g of protein, 23g of fat, and a total of 503 calories. For $1.14 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have sharp cheddar cheese, eggs, shredded chicken, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 210 would say it hit the spot. It works well as a main course. It is brought to you by Mels Kitchen Café. With a spoonacular score of 76%, this dish is solid. Try Cheesy Pizza Quesadilla Bites, Berry Cheesy Breakfast Quesadilla, and Cheesy Mediterranean Bacon Quesadilla for similar recipes.

Servings: 6

 

Ingredients:

1 teaspoon baking powder

2 large eggs

1 cup all-purpose flour

3 (10-inch) flour tortillas, white or wheat

1/2 cup minced fresh cilantro

1 cup milk

Salt and pepper

8 ounces sharp cheddar cheese, shredded (about 2 cups)

3 cups cooked, shredded chicken (I used about 1 1/2 pounds chicken and cooked it with this method)

Equipment:

bowl

oven

whisk

Cooking instruction summary:

Preheat the oven to 425 degrees F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving.

 

Step by step:


1. Preheat the oven to 425 degrees F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper.

2. Spread the mixture into the pie plate.In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese.

3. Bake for 25 minutes, until the surface is golden brown.

4. Let the casserole rest 5-10 minutes before serving.


Nutrition Information:

Quickview
499k Calories
35g Protein
22g Total Fat
36g Carbs
14% Health Score
Limit These
Calories
499k
25%

Fat
22g
35%

  Saturated Fat
11g
69%

Carbohydrates
36g
12%

  Sugar
3g
4%

Cholesterol
158mg
53%

Sodium
763mg
33%

Get Enough Of These
Protein
35g
70%

Selenium
44µg
64%

Phosphorus
529mg
53%

Vitamin B3
8mg
41%

Calcium
405mg
41%

Vitamin B2
0.54mg
32%

Vitamin B1
0.42mg
28%

Folate
102µg
26%

Iron
3mg
20%

Zinc
2mg
20%

Vitamin B6
0.39mg
19%

Manganese
0.35mg
17%

Vitamin B12
0.85µg
14%

Vitamin B5
1mg
14%

Vitamin A
651IU
13%

Potassium
424mg
12%

Magnesium
43mg
11%

Copper
0.15mg
7%

Vitamin D
1µg
7%

Vitamin K
6µg
6%

Fiber
1g
6%

Vitamin E
0.43mg
3%

covered percent of daily need
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