Cheesy Chicken Quesadilla Pie

This cheesy chicken quesadilla pie recipe is as easy as it is delicious. Perfect for a weeknight and can be adjusted to your taste preferences.

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I thoroughly enjoy cooking with others, but I don’t do it much living by myself. I love leftovers but sometimes I get tired of them after the fourth serving. Thankfully my friend Maggie has gotten more into cooking lately and we’ve had a few dinner-made-at-home dates.

Most recently we made this cheesy chicken quesadilla pie and while making it I showed her a trick for her to use with her new Kitchenaid stand mixer (she has the green 6 quart one and I’m jealous – don’t tell my 5 quart).

After you cook your chicken (or pluck all the meat off a rotisserie), plop into the bowl of your stand mixer, fitted with the paddle, and stir on low. Proceed to watch as it magically shreds it, perfectly!

With that little trick, this cheesy chicken quesadilla pie recipe becomes super easy prepare. The chicken, cheese and cilantro mixed together, poured over with a milk mixture, topped with more cheese, and then goes on its merry way into the oven for only 25 minutes.

I thought it was cheesy perfection. You could add a little jalapeno for a little spice if you’re into that but I didn’t think it needed it. Either way it’s a wonderful weeknight meal. Maybe pair it with Mexican corn casserole or elote street corn.

Maggie’s boyfriend Will thought it was a bit heavy on the cilantro but I didn’t mind. However, some people are more sensitive to it’s flavors so adjust accordingly. Honestly, you could change this up however you want with different cheeses and spices.

CHEESY CHICKEN QWUESADILLA PIE

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Yield: 6 servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 (10-inch) flour tortillas, white or wheat
• Nonstick cooking spray
• 3 cups cooked, shredded chicken
• 8 oz. (2 cups) sharp cheddar cheese, shredded
• 1/3 cup minced fresh cilantro, plus more for garnish
• 1 tsp salt, divided
• 1/2 tsp ground black pepper
• 2 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 tsp baking powder
• Sour cream, optional

Directions

1. Preheat the oven to 425 degrees, making sure an oven rack is in the middle position.
2. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the four 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.
3. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, salt, and pepper. Spread the mixture evenly into the pie plate.
4. 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.
5. Slowly pour the liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese.
6. Bake for 25 minutes, until the surface is golden brown.
7. Let rest 5-10 minutes before serving, topped with a dollop of sour cream and more cilantro.

Source: Adapted slightly from Mel’s Kitchen Cafe

Post updated 3/13/2024, photo above is the original.