Thursday, November 29, 2012

Chicken Quesadilla Pie

Do you love to cook Mexican at least once a week? Seems like the Peterson household conjures up some sort of Mexican dish quite often. I stumbled across this recipe on one of my favorite blogs: Mel's Kitchen Cafe. Be careful, the food is quite tasty over there!

Anyhow, this chicken quesadilla pie is quick, little to no cleanup and it is quite delicious. Now, I read through the reviews and most of them were excellent ratings. However, there were a few people who thought this recipe was bland or missing something. Play with it as you wish! Add your favorite ingredients ranging from tomatoes to jalapenos to green chiles.

I don't think my picture does justice for it! The lighting wasn't very good--so...see below for the original picture recipe. You're in for a treat!

The Recipe-Taken directly from Mel's Kitchen Cafe's blog:

3 (10-inch) flour tortillas, white or wheat
Vegetable or canola oil cooking spray
3 cups cooked, shredded chicken (I used about 1 1/2 pounds chicken and cooked it with this method)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup minced fresh cilantro
Salt and pepper
2 large eggs
1 cup 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.

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