Turkey Quesadilla Pie

Tonight's dinner was one of my favorite turkey leftover meals. I originally found it on some promotional recipe card and insisted, much against the protests of my wife, to create the recipe exactly as it was on the card. The result was not overly appealing, being bland and characterless with no real spice or flavor. Still, I felt the dish had potential and decided to play with it. Kat insisted I was wasting my time but I had hope of something better for the quesadilla pie.

The thing I like about the recipe is it's simplicity. It doesn't take long to make and it's very satisfying (when made correctly). It is comfort food, to be sure. The recipe calls for using a tortilla as a pie shell and it works well! The topping in the original recipe was just flour and egg - no seasoning whatsoever! It was bland and boring. With the addition of some fresh herbs and peppers, this dish really woke up!

I now present it to you, that perhaps you may add it to your repertoire of Things To Do With Leftover Turkey. I think you'll find it to be a nice change.

Adjust rack to center of oven and preheat to 450°. Spray a 9-inch pie plate with cooking spray. Press in:

a 10-inch flour tortilla

Spray the tortilla with cooking spray. Set aside. In a large bowl, toss together:

3 c shredded cooked chicken or turkey

1/2 c finely chopped fresh cilantro

juice from 1 lime

2 small jalapeños, finely chopped

1/4 c finely chopped onion

2 garlic cloves, minced

1-1/2 c shredded Monterey Jack cheese* (plus 1 c – see below)

1 T finely chopped fresh oregano

1 t kosher salt

1/2 t cumin

fresh ground black pepper

Spread chicken filling over tortilla. In medium mixing bowl, whisk together:

1 c all-purpose flour

1 t baking powder

1/2 t cayenne

Set aside. In small bowl, whisk:

2 large eggs

1 c milk

With wooden spoon, add egg mixture to flour and stir until well combined. Pour mixture over chicken. Top with:

1 c shredded Monterey Jack cheese

Bake for about 20 minutes until top is golden brown. Remove from oven and let stand for 5 minutes. Cut into wedges and serve with sour cream, guacamole, and pico de gallo.

Serves 6.

Quick. Easy. Satisfying. Yum!