Thursday, December 29, 2011

Chicken Quesadilla Pie

And like that, Christmas seems to have come and gone.  I know that there's really supposed to be the "Twelve Days of Christmas," but when the music has stopped playing in the stores and the neighborhood lights are quickly growing dim, its leaving feels pretty abrupt.

That said, it doesn't feel as though the busyness of the holidays has slowed down for us yet and for these such times, I am thankful for meals like this one.  The quesadilla pie is made even simpler by utilizing that convenience dinner powerhouse, the rotisserie chicken.  It would also be a great use for any leftover cooked turkey.  Serve it up with salsa and sour cream.

Chicken Quesadilla Pie
1 10-inch four tortilla (burrito size)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
1/2 cup finely chopped cilantro
1/3 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

Adjust oven rack to middle position and preheat to 450 degrees.  Grease a 9-inch pie plate.  Press tortilla into prepared pie plate and spray lightly with vegetable oil spray.  Toss chicken, cilantro, jalapeños, 1 cup cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper in bowl until combined.  Spread filling over tortilla.

Whisk eggs, milk, flour, baking powder and 1/2 teaspoon salt in a bowl until smooth.  Slowly pour over filling, then sprinkle with remaining cheese.  Bake until surface is golden brown, about 20 minutes.  Let cool 5 minutes. Cut into wedges.  Serve.

Source: America's Test Kitchen: The Best Simple Recipes

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