Cheesy Chicken Quesadilla Pie

by Erin

I thoroughly enjoy cooking with others, but I don’t do it much living by myself. Thankfully my friend Maggie has gotten more into cooking lately and we’ve had a few dinner-made-at-home dates. Most recently we made this quesadilla pie and while making it I showed her a trick for her to use with her new Kitchenaid standmixer (she has the green 6 quart one and I’m jealous – don’t tell my 5 quart). After you cook your chicken (or pluck all the meat off a rotisserie), plop into the bowl of your standmixer, fitted with the paddle, and stir on low. Proceed to watch as it magically shreds it, perfectly!

With that little trick, this recipe becomes super easy prepare. Everything gets mixed together, with a little cheese reserved for the topping, and then goes on its merry way into the oven. I thought it was perfection, but at the same time might add a little jalapeno next time to add a little spice. Maggie’s boyfriend Will thought it was a bit heavy on the cilantro but I didn’t mind. However, some people are more sensitive to it’s flavors so adjust accordingly.

Cheesy Chicken Quesadilla Pie

One year ago: Chicken Caesar Salad Pizza

Two years ago: Apple Harvest Oatmeal


Serves 6


4 (10-inch) flour tortillas, white or wheat

Nonstick cooking spray

3 cups cooked, shredded chicken

8 oz. (2 cups) sharp cheddar cheese, shredded

1/3 cup minced fresh cilantro

Salt and pepper

2 eggs

1 cup milk

1 cup all-purpose flour

1 tsp baking powder

Sour cream, optional


  1. Preheat the oven to 425 degrees, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the four 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 chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.
  2. In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate 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, topped with a dollop of sour cream.

Source: Adapted slightly from Mel’s Kitchen Cafe


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Cheesy Chicken, Bacon & Avocado Quesadillas June 4, 2023 - 8:23 pm

[…] Head over to Kevin & Amanda for step-by-step pictures if you need guidance for making these cheesy chicken avocado quesadillas. They are fairly straight forward to make, especially when using a rotisserie chicken which is key for getting this one the table in a snap. And if you love this, you should also try cheesy chicken quesadilla pie! […]

Dorothy @ Crazy for Crust March 7, 2013 - 8:44 pm

Pie for dinner, sounds good to me! Especially quesadilla pie. YUM!

Lilly Sue March 7, 2013 - 12:05 pm

Yum! I love anything/everything cheesy :)

Tracey March 7, 2013 - 11:55 am

I wish we lived closer together, I’d cook with you! I do most of my cooking alone, though occasionally Shane is helpful. This pie looks amazing, such a fun idea!

spiffycookie March 7, 2013 - 12:27 pm

Oh my gosh I would love to cook with you too! Maybe if I get a job near there ;-)


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