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Chicken and Cheese Quesadilla Pie

Chicken and Cheese Quesadilla Pie

This Chicken and Cheese Quesadilla Pie is a quiche/quesadilla which means you can eat it for breakfast or dinner.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings


  • 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
  • 3/4 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. Bake until surface is golden brown, about 20-25 minutes, and when knife inserted into the center comes out clean. Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes or until cheese melts. Let cool 5 minutes. Cut into wedges and serve. Top with sour cream, salsa, and guac if desired.

Recipe Notes

Source: Cook's Country