My oldest son turned eight today. I can actually remember turning eight so the fact that I produced a human (with some help) that is that old is a weird feeling to me. That probably means from now on out he’ll remember everything too so my parenthooding mulligans are over. I’ve gotta be perfect from here on out.
We usually have a birthday party with friends and then a family party with just us. For the family party the birthday kid gets to pick their favorite meal for me to fix followed by cake and a sugar fueled rendition of a spank line sound-tracked by Sugar Hill Gang’s “Jump on It“. If you don’t know what a spank line is it’s where the whole family makes a tunnel with their legs while the birthday kid crawls through being zealously spanked by the whole family. I’m sure it’s illegal in some states but it’s tradition for us.
So that was my night. What did you do?
I finally subscribed to Cook’s Country magazine. I love that they explain their testing and experiments for each recipe. It really appeals to the nerd in me and consequently I want to make everything because hello, it’s been thoroughly tested. How could it not be good?
This is a quiche/quesadilla which means you can eat it for breakfast or dinner. We chose dinner and we all loved it. The flavors are simple but tasty. The original recipe calls for jarred jalapenos but I knew no one in my family would go for that so I left them out.
- 1 (10-inch) flour tortilla (burrito size)
- 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
- ½ cup finely chopped fresh cilantro leaves
- (optional) ⅓ 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 heat 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 (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
- Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.