Cheesy Chicken Quesadilla Pie

Circle B Kitchen

Recipe adapted from America’s Test Kitchen

After making this 4 times, I finally got the results I was hoping for, which meant really re-working the recipe. And I must say that the final result exceeded my hopes and dreams for a lusciously delicious quesadilla pie. One of the changes I made to the recipe was simply to change the grated cheese so there is grated cheddar on the inside and grated jack on the top. You cannot even believe what a difference this made to the finished pie. Feel free to switch up the chile component by using all pickled jalapenos (about 1/3 cup) or swapping out the chiles for 1/3 cup of salsa verde. I’ve tried all 3 options, and they all work, but we like the version below the best.


One 10-inch flour tortilla

Vegetable oil spray

2 cups shredded rotisserie chicken (preferably white meat)

1 cup grated sharp cheddar cheese

1 cup grated jack cheese

1/2 cup chopped fresh cilantro

1 can chopped mild green chiles

2-3 tablespoons jarred pickled jalapeños, drained and chopped

Salt and pepper

2 large eggs

1 cup whole milk

1 cup all-purpose flour

1 teaspoon baking powder


1. Shred enough cooked chicken breast to equal 2 cups and set aside

2. Grate the cheddar cheese and set aside

3. Grate the jack cheese and set aside

4. Chop the cilantro (it doesn’t need to be too fine) and set aside

5. Drain the canned chiles if they seem to have much liquid

6. Drain and chop the pickled jalapenos

7. Whisk together the eggs, milk, flour, baking powder, ½ teaspoon salt until smooth and set aside

8. Spray a 9-inch pie plate with nonstick cooking spray


Adjust oven rack to middle position and heat oven to 450 degrees.

Press the tortilla into prepared pie plate and spray lightly with oil spray.

Toss shredded chicken in a bowl with the cheddar cheese, cilantro, canned chiles, jalapeños, 1/2 teaspoon salt, and 1/2 teaspoon pepper

Spread the chicken mixture onto the flour tortilla in the pie plate.

Slowly pour the egg mixture over the chicken and then sprinkle with the jack cheese.

Bake until surface is golden brown, about 20 minutes. Let cool slightly before serving.