Wednesday, March 13, 2013

Cheesy Quesadilla Pie

Need a quick dinner that just about any side dish will go with?  Here's a great choice.  A basic Mexican quiche.  You can use turkey or chicken, cheddar and/or jack cheese, green chilies or jalapenos (or not if want a very mild dish), and then serve it with a green salad, fruit, or traditional rice and beans.  This dish comes together quickly (prep and bake) and leftovers freeze well.


3 or 4 (10") flour tortillas, white or whole wheat
vegetable cooking spray
3 cups cooked, shredded chicken or turkey
8 oz cheese (sharp cheddar/jack/or a mixture....about 2 cups)
1/2 cup minced fresh cilantro
2 large eggs (or 1/2 cups egg substitute)
1 cup milk
1 cup AP flour
1 tsp baking powder
1 small can diced green chilies (or pickled jalapenos diced, to taste)

Preheat oven to 425F, making sure an oven rack is in the middle position. Grease a 9" deep dish pie plate with cooking spray.  Overlap and layer the tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla.  In a medium bowl, toss the shredded poultry with 1 cup of the cheese, cilantro, 1/2 tsp salt & 1/2 tsp pepper.  Spread the mixture into the pie plate.

In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder, 1/2 tsp salt, and chilies until smooth.  Slowly pour this mixture into the pie plate cover the covering the chicken evenly.  Sprinkle with the remaining cheese.  Bake for 25 minutes, until the surface is golden brown.  Let the casserole rest 5-10 minutes before serving.

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