Jim and I love to antique shop! One Saturday last month we were out and stumbled on the cutest little smoker. We got quite the deal on it....you can see why. lol! It had definitely seen it's better days but there was just something about it. I told Jim that we had to get it and bring it back to life. Well, I think he did a great job and we have been smoking meat like crazy ever since! Fast forward to last weekend and we smoked two batches of chicken to use and freeze. There is something about the subtle smokey flavor that just enhances any recipe and makes it so much better. I froze quite a bit to use in my smoked chicken pizzas and used 3 cups of it in my Chicken Quesadilla Pie.
Here is the our smoker! Isn't it cute?
This is such a fast and easy recipe. The first time I made it was actually a snow day and I was running late getting dinner on the table. It came together so quickly and is so yummy topped wth sour cream and salsa!
Chicken Quesadilla Pie
1 10" burrito sized flour tortilla
3 cups chicken, cooked and chopped (I used some chicken my husband smoked)
1/2 cup cilantro, finely chopped
1/4 to 1/3 cup jalapenos, chopped
2 cups shredded cheddar cheese, divided
salt and pepper
1 cup milk
1 cup flour
1 teaspoon baking powder
Preheat oven to 450 degrees.
Spray a 9" pie pan with cooking spray and press a tortilla gently inside the pan.
Mix the chicken, cilantro, jalapenos, 1 cup cheddar cheese, salt and pepper into a medium size bowl until well combined. Spread over the tortilla.
In another bowl, whisk the eggs, milk, flour and baking powder together. Slowly pour over the filling and sprinkle with remaining cheddar cheese.
Bake for 25 minutes or until a toothpick comes out clean.
Let cool 5 minutes before cutting into wedges.
I have another recipe that uses a burrito sized tortilla as the crust. My tortilla cheese and spinach pie is one of Bay's favorites! If you like this dish you may want to try that one as well! They both make great leftovers!