Looking for something with a little spice to it? This recipe has just enough bite to it, but it’s creamy and cheesy to balance it out!
Serves: 4
1 large flour tortilla (my pie plate is really deep, so I overlap 2 tortillas)
3 cups cooked chicken, cut into bite-size pieces
1/2 c. finely chopped fresh cilantro
1/3 c. drained jarred pickled jalapenos, chopped
2 c. shredded sharp cheddar cheese
salt & pepper
2 large eggs
1 c. whole milk
1 c. flour
1 t. baking powder
1. Adjust oven rack to middle position and hat oven to 450F/220C. Grease a 9″ pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapenos, 1 cup of cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a large bowl until combined.
2. Spread filling over tortilla. Whisk eggs, milk, flour, baking powder, and 1/2 teaspoon of salt in a bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese.
3. Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes. Cut into wedges and serve. Serve with sour cream and salsa, if desired.
On An Even Kiel 