I just didn’t think this recipe would work out, but man, was this good! It totally held together and cut like a dream. I used Quorn Tenders in place of the chicken. I just pan-fried them in some cooking spray until they were a little brown, then let them cool a bit. Then I put them in my food processor and shredded them a little. This was so good, and I can’t wait to make it again. I might mix it up a little and add different stuff each time, like corn or zucchini.
Cheesy Chicken Quesadilla Pie
YIELD: SERVES 6
Note: This dish is extremely mild in spiciness. If you want to kick it up a notch, consider adding a can of green chiles or chopped, jarred pickled jalapenos.
3 (10-inch) flour tortillas, white or wheat
Vegetable or canola oil cooking spray
3 cups cooked, shredded chicken (I used Quorn Tenders)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup minced fresh cilantro
Salt and pepper
2 large eggs
1 cup milk (I used plain Almond milk)
1 cup all-purpose flour
1 teaspoon baking powder
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.