Chicken and Cheese Quesadilla Pie

From Cook's Country | April​/May 2009

Why this recipe works:

Shredding a precooked rotisserie chicken—available at most supermarkets—was a true time-saver in our Chicken and Cheese Quesadilla Pie. To bump up the flavor of the filling, we added chopped cilantro, shredded sharp cheddar, and drained jarred picked jalapeños. For the “crust," of our Chicken… read more

Shredding a precooked rotisserie chicken—available at most supermarkets—was a true time-saver in our Chicken and Cheese Quesadilla Pie. To bump up the flavor of the filling, we added chopped cilantro, shredded sharp cheddar, and drained jarred picked jalapeños. For the “crust," of our Chicken and Cheese Quesadilla Pie we used one 10-inch flour tortilla (sometimes labeled “burrito size").

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Serves 4

By adding a batter of eggs, milk, flour, and baking powder, we turned a simple quesadilla filling into a quick Southwestern-inspired quiche. The “crust” is simply a greased flour tortilla.

Ingredients

Detail sfs quesadillapie  145 277200
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