October 4, 2010 Chicken and Cheese Quesadilla Pie

This originally was in an issue of Cook's Country.  It reheats well, but we rarely have leftovers.


Chicken and Cheese Quesadilla Pie

1	10 in. flour tortilla
1	rotisserie chicken , skin discarded, meat shredded into bite-sized pieces (about 3 cups)
1/2	cup finely chopped fresh cilantro leaves 1 minced jalapeno, seeds discarded
2	cups shredded cheddar cheese
	Salt and pepper sour cream salsa
2	eggs
1	cup whole milk
1	cup flour
1	tsp. baking powder

1. Adjust oven rack to middle position and preheat 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, 1 cup cheese, ½ tsp. salt, and ½ tsp. pepper in large bowl until combined. Spread filling over tortilla.

2. Whisk eggs, milk, flour, baking powder, and ½ tsp. salt in bowl until smooth. Pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. (I've thought this finishes in 18-19 minutes sometimes.)  Let cool 5 minutes. (I rarely do.)  Cut into wedges and serve with sour cream and salsa.