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:
covered percent of daily need
