Chicken and Cheese Quesadilla Pie

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.

chicken-quesadilla-pie   QB2A0252Instead of a pie crust…a large tortilla! Simple.QB2A0254Fill it with rotisserie chicken, cheese, and cilantro.QB2A0257Then cover it with your egg/milk mixture and bake. Done!

Chicken and Cheese Quesadilla Pie
Prep Time
5 hrs 49 mins
Cook Time
5 hrs 49 mins
Author: Christy Denney
  • 1 10-inch flour tortilla (burrito size)
  • 1 rotisserie chicken , skin discarded, meat shredded into bite-sized pieces (about 3 cups)
  • 1/2 cup finely chopped fresh cilantro leaves
  • optional 1/3 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
  1. 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.
  2. 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.
Recipe Notes

Source: Cook's Country

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Speak Your Mind



  1. Well I loved quesedillas and love quiche so It’s gotta be good. Happy birthday to Austin! Good to know I have until Owen is 8 to figure out this parenting thing before he remembers anything!

  2. I’ve been looking for a way to use up all the cheddar cheese I have–this is going to be it!

  3. I love this concept of a quesadilla pie… More filling, less crust… Win win!

    If it makes you feel better I don’t remember much before about 10, so you might still have a couple years grace left.

  4. Delish!

  5. This sounds great!

  6. Happy Birthday to your son!
    I absolutely love Cook’s Country. For the last 8 years for Christmas, my husband has bought me the book form of the magazine (they bind the year’s worth of magazines into a hardbound book – comes with an index – super helpful).
    This recipe looks fabulous – I’ll have to give it a try. Thanks!

  7. This looks so good and easy! I’m not usually a quiche girl, but I’m so making this one! I do something similar in mini muffin tins just without the chicken and I add salsa…it’s a Biggest Loser recipe. This one sounds like a nice change from my usual! Thanks!

  8. Yum–this looks so tasty! I think this would be a winner for my family! Gonna add to next week’s menu! Thank you!

  9. I’ve made this recipe from Cook’s Country/ATK and it’s delicious. On a sidenote, I’m totally adopting the spank line tradition. Love that and my boys will, too, I have a feeling.

  10. This looks awesome and so simple, love that! Thanks for sharing!

  11. This looks great, but have a question. Did you mean to spray the pan with cooking spray and add the tortilla and ingredients. Never head of spraying the food with the cooking spray. Just wondered. Thanks, my family would love this.

    • Christy {The Girl Who Ate Everything} says:

      That’s what the original directions said but I don’t think I sprayed the tortilla on top either. Maybe it’s so the filling doesn’t stick? Great question.

    • spraying food with cooking spray (like olive oil, coconut oil) is a great alternative to dipping your food in oil. It limits your oil use. Its perfect for making “fried” chicken in the oven. The coating on the chicken comes out crisp and crunchy.

  12. Love the idea of turning a quesadilla into pie!

  13. I just made something very similar to this with a friend the other night, it was so good! Love that yours has jalapenos in it

  14. Happy birthday to your son! This looks like a delicious meal idea!

  15. I am having this for dinner tonight!! It’s in the process of being made 🙂

  16. This sounds amazing.

  17. I love the idea of a tortilla for the crust! Gotta try this one for sure!

  18. A quesadilla pie is such a great idea!

  19. This looks delicious! I’d love to try packing some veggies in there too–peppers, onions, tomatoes. I guess that’d be more like a taco pie..haha!

  20. You’re so funny on the part about being “perfect” from now on because your son will probably remember everything! And that is so true though cos I was think about the same thing the other day. Although my son is only 5 now, he has really good memories (probably genes from daddy, and not me) so…help! LOL…

    I love your family B-day tradition, totally fun. 😉 This Chicken and Cheese Quesadilla Pie is gorgeous and sounds delicious. Can’t wait to try it. Take care and have a wonderful rest of the week.

  21. I love that magazine too! This dinner looks outstanding. YUM!

  22. Yes, it’s difficult to realize that your son is now an age at which you developed a functioning situational awareness. I always saw that as the time at which I became terminally stupid and, after 10 years, I figured I’ d be smart, again. I guess I was a little slow on the uptake; it took until he was 25 before I regained my mental faculties.

  23. Having company tomorrow night. I asked if they wanted to try something different and, they said yes. So, this recipe is my plan. It sounds de-lish.

  24. I made this and my family liked it! I change it a little and used chopped bell pepper and red onion and turned it into a Fajita Pie. I will be making this again. Thanks for the recipe. I linked back here to your site.

    You can see our results here:

  25. I scored big time when I sent this recipe on to my mom, and she made it, and brought me a piece. It was DELICIOUS! Thank you for a great time saver–I never would have thought of a tortilla in place of a pie crust! It made a delicious breakfasty food, too!

  26. Oooh, that looks mighty tasty, and super easy!

  27. LOL your parenting shenanigans are over ;).
    I love America’s Test Kitchen!! Never failed at one of their recipes. I have the slow cooker book. Great.

  28. Made this last night for a potluck with some friends. Big hit. Convenient, too, since yesterday was Pi Day! Thanks for the recipe!

  29. Hi, one of my friends shared one of your recipes on facebook (I’ll thank her later) , I’m so glad she did!
    I love what I’ve seen and can’t wait to try some of your recipes 🙂

  30. Is it really 1 cup of flour? Seems like a lot of flour for the same liquid measure.

  31. Had this for dinner tonight. Had to bake it for much longer than 20 minutes. And am I the only one who found this to be unbearably salty? 1/2 tsp in the chicken mixture, plus 1/2 tsp in the flour mixture, right? Ugh, I couldn’t even finish my serving.

  32. This is genius…I love that you don’t need a pie crust and the chicken and cheese filling make it hearty enough for dinner. I must make this!

  33. I made this last night – I probably should have measured the chicken (I just used all of it), because it overfilled the 9-inch pie plate and was spilling over the sides. I got out my grandmother’s iron skillet and slid the whole thing into there and it was perfect. Very tasty, too. I’m taking it for lunch today.

  34. Thanks for this great recipe! I do a monthly meal exchange with 3 other girls in the neighborhood. We each choose one recipe and quadrouple it which allows each cook to keep one dish for themselves and share the other three! I just took 4 of these out of the oven and they look and taste great! I subbed green chilis for jalapenos and added some red and yellow bell pepper to get some more veggies in there! Keep the great ideas coming!

  35. I am kicking myself that I have never thought of doing this before. So simple and it looks SO good! Xx

  36. It’s a quichadilla!

  37. How many servings does this pie have?

  38. Made this today and it was good. We topped it off with some salsa.

  39. I have never posted before, but I just had to share. I came across this post today and I can’t wait to try it. My mother gives me her old copies of Cook’s Illustrated and I too, for some reason, find everything they say to be much more credible.

    My main reason for posting though was that the date of this post caught my eye – my daughter’s birthday is also March 3. Her name is Payton after my favorite player (Peyton Manning, who did me the huge favor of moving to my home town Broncos), feminized a bit to humor my husband!

  40. Hi! I was just wondering how well this freezes?

    • Christy {The Girl Who Ate Everything} says:

      I haven’t tried freezing this but I’ve have done it with other similar recipes and it works great.

    • Tracy Johnson says:

      I was wondering the same thing. I send frozen (ready to cook) meals to my son at college.
      Do you think it should be defrosted overnight first? Would you cook it on a lower temperature for
      a longer amount of time? So wish all recipes would give this information.

  41. Is there a gluten-free option for the all-purpose flour? Thanks!

  42. Malcolm Northrup says:

    Hi Christy. Been following you for quite some time and have made many of your suggested dishes. It’s long overdue that I tell you that this Chicken & Cheese Quesadilla Pie was just outstanding. Made it for dinner last night and even my wife, a very picky eater now, loved it. I’m looking forward to the leftovers. Thanks for your continued great recipes!

    Malcolm Northrup

  43. plis… White in spanish, so much easy!!!

  44. Can you make this the night before and cook it the next day??????

  45. Hi! This recipe is amazing!! I made it, ate all of it, and featured it on my new food blog! A few readers have also made it and fallen in love!

  46. I used green chilies when I didn’t have the jalapeños on hand. Great dish!

  47. Yummmmmmmmmy!! Such an easy and tasty recipe!! Thanks so much!! I used Rotel, instead of jap’s and no cilantro (i’m probably 1 of about 2 people in the USA, who does not like it attttt allll!!) ;o)

  48. Sounds like a dish for my family.
    As far as perfect mom, don’t put that much pressure on yourself. There’s no such thing, as long as you love your kids, they will love you back. After having my 2 sons, I asked my mom when they start to appreciate you. Her response was… She was still waiting. Yes, I felt terrible and showed my appreciation for her much more openly from then on. Parents… appreciate them now, some day they won’t be around, not ready for that.

  49. Made this tonight and it was awesome. Everybody loved it. I made a few changes. I didn’t use the tortilla in the bottom. I added cumin. I didn’t have jalapenos, so I used frozen, chopped peppers I grew and some chopped red sweet peppers. I think adding some corn would be good too. Next time I will bake it until almost done before putting the cheese on top as it got pretty brown. I also didn’t have any rotisserie chicken, so I cooked a couple of large chicken breasts in the microwave and chopped them up. Thanks for the great recipe!

  50. Thank you for the information on Cook’s Country Magazine! I often look up Food Lab recipes because they do and explain their recipe testing as well. Good to know that there is a magazine out there that does that as well. I will check it out! Can’t wait to try this recipe.

  51. Are there any nutritional facts for this

  52. I love these kind of recipes because you can do multiple different things to them. I just used what I had at home. I had ground beef i needed to use so used that instead of chicken. Luckily I had cilantro bc I do love that! I added chopped onion while browning my ground beef and added taco seasoning. I also made some salsa the other day that I added to it. I made the rest as directed. It was great!

  53. kids didn’t like it. I liked it some thing different

    • I think ground beef might get the kids liking a little more maybe my younger 2 out of four seemed to like it. So we will try ground beef and see how it goes it was still a good idea though except the topping is bread and if your on a diet bread is not the best thing for you

  54. Would skim milk work vs. whole milk or even 1%?

  55. Is that nutrition info right for one serving? 40 grams of fat doesn’t sound right…