For the last few days, I’ve had pie on my mind. Chocolate cream, vanilla bourbon, peanut butter… mmmmm peanut butter.
I suspect, though, that my current pie-mindset has something to do with the fact that I feel supremely confident in my pie-crust making ability these days. Or, it could be that I simply haven’t made one in awhile.
Option #2 is most likely the correct assumption.
At any rate, I saw this savory dinner pie recipe on Cooking.com and conveniently had everything in the house to make it. The kids, of course, loved it. I did too, even if I didn’t get a chance to make the actual crust….
Chicken and Cheese Quesadilla Pie – adapted from America’s Test Kitchen
- One 10-inch flour tortilla
- Vegetable oil spray
- 3 cups shredded cooked chicken
- 2 cups shredded cheese (I used a monterey jack / cheddar blend)
- 1/2 cup minced fresh cilantro
- 1/3 cup chopped Hatch chiles (or poblanos)
- 2 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tsp baking powder
Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch deep dish pie plate. Press tortilla into prepared pie plate and spray lightly with oil spray. Toss shredded chicken in bowl with 1 cup cheese, cilantro, and chiles – season with pepper, then spread into pie plate.
Whisk eggs, milk, flour, and baking powder together in bowl until smooth. Slowly pour into dish, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. Let cool slightly and serve.