I worked this last weekend, followed by a busy Monday to boot, so I was looking for a quick and delicious dinner for Monday night. Mexican food has always been a favorite for my family.
I saw a recipe that used a large flour tortilla for a quiche and a little light went off above my head, really-my husband tried to make sure it was a compact fluorescent so I wouldn’t waste energy 🙂 . It got me thinking of quesadillas, but as a pie, so you don’t have to cook each serving individually.
I’m not one for just meat and cheese dishes. I love vegetables, so I added lots of them. Since there was already plenty of filling, I opted not to add eggs and milk, but that would work as well. Vary the combination to meet your family’s tastes. This dish is very flexible. A quick saute and everything goes into the pie. Top it with cheese and a short bake in the oven is all you need. I had no left overs, and wished I had added even more veggies so, be sure to load yours up. I will next time round.
1 10 inch flour tortilla (sometimes called burrito size)
1 medium yellow onion, chopped
1 cup sweet peppers, chopped
1 cup mushrooms, chopped
1/2 cup sliced pickled jalapenos
2-3 cups cooked chicken, diced (see how to have grilled chicken on hand here or deli-chicken works too)
1/2 Tbs paprika
1 Tbs coriander chutney (available at middle eastern grocery)
2 tsp chipotle hot sauce or 1 tsp chipotle powder
1/2 tsp smoked salt (optional-but its so good)
2 cups shredded cheddar or your favorite
Preheat oven to 425F
In a cast iron or similar skillet, saute your vegetables with a little olive oil for about 5-10 minutes until softened. Add your paprika, chutney and chipotle. Stir. Add grilled or deli chicken and stir to mix. Taste your mix and if you want it a little more smokey flavor, sprinkle with smoked salt.
Place your tortilla in a greased 9 inch pie plate and push down and out to seat.
Pour the chicken/vegetable mixture in and spread into an even layer. Spread shredded cheese on top. At this point you could add and egg/milk mixture (2-3 eggs beaten with a splash of milk) if your pie isn’t as full as you would like.
Place pie in the oven and bake until filling is bubbling (about 15minutes) or until egg are set and browning (about 20-25 minutes). Remove and allow to cool for 5-10 minutes. Slice and serve. Enjoy!