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.
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.