QUESADILLA CHICKEN POT PIE
Take homemade chicken pot pie to the next level with this quesadilla inspired twist! Did we mention it's easy enough to make on a weeknight?
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Remove pie crust dough from box. Let stand to bring crusts to room temperature, about 30 minutes.
- Meanwhile, in large bowl, toss chicken, chili powder and cumin; set aside.
- In 12-inch skillet, melt butter over medium-high heat. Stir in onions, garlic and chile. Cook and stir about 3 minutes or until tender. Reduce heat to medium.
- Stir flour and salt into onion mixture until distributed. Add broth and milk. Cook and stir until thickened and bubbly. Remove from heat. Add cheese; stir until melted. Stir in chicken, tomato and corn.
- Unwrap pie crusts. Gently unroll one crust in ungreased 9-inch glass pie plate. Gently press against side and bottom of plate. Spoon chicken mixture into crust-lined plate. Moisten edge of bottom crust with water. Top with second crust; seal edges, and flute. Cut slits in several places in top crust.
- Bake 20 minutes. Cover edge of crust with strips of foil to prevent excessive browning. Bake 15 to 18 minutes longer or until golden brown. Let stand 15 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
QUESADILLA PIE
A favorite Mexican snack becomes a clever main course in this easy layered version with beans, mild chiles, and extra cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside.
- Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
- Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with salsa if desired.
Nutrition Facts : Calories 440, Carbohydrate 47 g, Cholesterol 45 mg, Fat 2, Fiber 9 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 4 g, TransFat 1 g
ULTIMATE CHICKEN QUESADILLA
Cheesy quesadillas filled with a mixture of tender chicken and spicy tomatoes
Provided by Food Network
Time 30m
Yield 4 servings (1 quesadilla each)
Number Of Ingredients 5
Steps:
- 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
- 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
- 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.
IMPOSSIBLY EASY QUESADILLA PIE
The great taste of the appetizer favorite quesadillas baked in a pie.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired.
Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 150 mg, Fiber 1 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 590 mg
CHICKEN QUESADILLAS
These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken
Provided by Sara Buenfeld
Time 16m
Number Of Ingredients 8
Steps:
- Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
- Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.
Nutrition Facts : Calories 533 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.18 milligram of sodium
CHICKEN AND CHEESE QUESADILLA PIE
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.
Provided by gailanng
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Grease 9" pie plate. Press tortilla into prepared pan and spray lightly with cooking spray.
- Toss chicken, cilantro, jalapenos, 1 cup cheese, 1/2 teaspoon salt and a sprinkling of pepper in large bowl till combined. Spoon over tortilla.
- 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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CHEESY CHICKEN QUESADILLA PIE | MEL'S KITCHEN CAFE
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4.5/5 (46)Total Time 35 minsCategory Main DishCalories 431 per serving
- Preheat the oven to 425 degrees F, 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 three 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.
- 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.
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4.1/5 (15)Category Main CourseCuisine MexicanTotal Time 40 mins
- 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.
- Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling. Bake until surface is golden brown, about 20-25 minutes, and when knife inserted into the center comes out clean. Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes or until cheese melts. Let cool 5 minutes. Cut into wedges and serve. Top with sour cream, salsa, and guac if desired.
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- In a large bowl, combine shredded chicken, 1 cup cheese, cilantro, green chiles, chili powder, and salt and pepper. Stir until everything is combined, then transfer mixture to tortilla-filled pie plate, smoothing everything into an even layer.
- In a separate bowl, whisk together milk flour and eggs, then stir in baking powder and season generously with salt.
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