Chicken Quesadilla Pie

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.

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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.

You’ll need:

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

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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.

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Place your tortilla in a greased 9 inch  pie plate and push down and out to seat.

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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.

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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!

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