Cheesy Chicken Quesadilla Pie

I was curious how well this would go over at supper, it seemed a simple enough recipe, so I wondered just how good it could really be? Oh. My. Goodness. Simply delicious! I made two pies for our family, and we served the slices topped with diced tomatoes, salsa, chopped lettuce, sliced black olives and sour cream. It was so good! Everyone went back for seconds and even thirds. The only thing I did differently from the original recipe on Mel's Kitchen Cafe was to use 2 TBSP. dried cilantro in each pie and corn tortillas in place of the flour ones since I was out and it was fantastic. Also, it was mentioned in the original recipe that if you want to add a kick to the pie that you could add a can of chopped green chiles or some jarred jalapenos for some heat.

Cheesy Chicken Quesadilla Pie

3 (10-inch) flour tortillas, white or wheat (or 6-7 corn tortillas cut to fit)
Vegetable or canola oil cooking spray
3 cups cooked, shredded chicken
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1/2 cup minced fresh cilantro 'or' 2 TBSP. dried cilantro
Salt and pepper
2 large eggs
1 cup milk
1 cup all-purpose flour
1 tsp. baking powder

 Preheat the oven to 425* F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray (yes, you really do need to use deep dish!). 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. (If using corn tortillas cut them in half to line the sides and use 1 or 2 whole to cover the bottom.) 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.