May 7, 2013

Chicken and Cheese Quesadilla Cups (or Pie)

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This recipe was supposed to make one pie, but I thought I would experiment a little bit - Imagine that...

I cut flour tortillas out with a biscuit cutter and placed them in mini muffin tins.  I also took the scraps from the tortillas and tore them up and placed them in the bottom of ramekins.  Then, I used a few small whole tortillas and placed them in a mini pie pan to make individual pies.  They all turned out well making this a very versatile recipe.

This would be good for a brunch!  Next time I make this I will mix the entire filling together to bake, instead of just pouring the flour mixture over the top.  I think it would be better that way.  We also figured out that these are better served with salsa!! 

Chicken and Cheese Quesadilla Cups
Recipe from HERE
  • 1 (10-inch) flour tortilla (burrito size)
  • About 3 cups of cooked chicken diced or shredded
  • 1/2 cup finely chopped fresh cilantro leaves
  • (optional) 1/3 cup drained jarred pickled jalapeños, chopped
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
  2. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. (Remember, next time I'm going to mix this mixture with the chicken mixture) Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.
A great appetizer for a brunch served in these mini cups - but garnish with a bit of salsa and sour cream!

Or make mini pies.  Just move the rack down in your oven...

And, so you don't waste... use your cut tortilla scraps to make the pie in ramekins! 

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