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Chicken and Cheese Quesadilla Pie

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“The crust is made from a tortilla for this simple and quick Southwest-inspired pie. It's a recipe that would work as brunch, lunch or dinner. A Cook's Country recipe.”

Ingredients Nutrition

  • 1 (10 inch) flour tortillas, burrito size
  • 1 rotisserie chicken, skin discarded and meat shredded in bite size pieces (about 3 cups)
  • 12 cup finely chopped fresh cilantro
  • 13 cup drained jarred pickled jalapeno pepper, chopped
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon salt, divided
  • 12 teaspoon pepper
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup flour
  • 1 teaspoon baking powder
  • For the Side
  • sour cream
  • salsa


  1. Adjust oven rack to middle position and heat oven to 450 degrees.
  2. Grease 9" pie plate. Press tortilla into prepared pan and spray lightly with cooking spray.
  3. Toss chicken, cilantro, jalapenos, 1 cup cheese, 1/2 teaspoon salt and a sprinkling of pepper in large bowl till combined. Spoon over tortilla.
  4. Whisk eggs, milk, flour, baking powder and 1/2 tsp salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes Let cool 5 minutes Cut into wedges and serve with sour cream and salsa.

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