Chicken Quesadilla Pie

I have several recipes that are great for leftover roaster chicken.  This one is quick and easy to make.  The pie is very dense - the piece shown here is enough for two.  We typically get six dinner servings from a single pie.

The original recipe says to cook from 16-20 minutes.  Every time I tried that, it was too soupy.  I needed at least 25 minutes in my over to start to firm up.  However, depending on your oven and pie plate, you may need less time than what I've stated.  One other note - when it says to pour the flour/milk mixture over the pie slowly, it means slowly.  First time I made this I didn't take that to heart and had goopy slop all over the edge of the pie plate and on the counter.  What a mess!

Chicken Quesadilla Pie
Adapted from The Girl Who Ate Everything

1 (10-inch) flour tortilla (burrito size)
about 3 cups of cooked chicken
½ cup finely chopped fresh cilantro
1/3 cup drained pickled jalapeños or banana peppers, chopped
2 cups shredded sharp cheddar cheese, divided
½ tsp salt
½ tsp pepper
2 large eggs
1 cup milk
1 cup flour
1 tsp baking powder

Adjust oven rack to middle position and heat oven to 450 degrees.  Grease 9-inch pie plate.  Press tortilla into prepared pie plate.  Toss chicken, cilantro, pickled peppers, 1 cup cheese, salt, and 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, then sprinkle with remaining cheese.  Bake until surface is golden brown, about 25-30 minutes, and when knife inserted into the center comes out clean.  Let cool 5 minutes.  Cut into wedges and serve.