1 (10 in) flour tortilla
3 cups shredded chicken - rotisserie chicken makes this step quick and is about 3 cups for a whole chicken
1/3 cup finely chopped fresh cilantro
1/2 cup drained jarred pickled jalapenos, finely chopped (can be lessened or omitted if you don't like spicy food)
2 cups shredded sharp cheddar cheese
salt and pepper
1 large egg
1/2 cup whole milk
1/2 cup flour
1/2 tsp baking powder
Adjust oven rack to middle position and heat to 450 degrees. Grease 9-in pie plate. Press tortilla into prepared pie plate and spray lightly with vegetable oil spray. Toss chicken, cilantro, jalapenos, 1 cup cheese, 1/2 tsp salt, and 1/2 tsp pepper in bowl until combined. Spread filling over tortilla.
Whisk egg, flour, milk, 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.
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| I like to serve with sour cream and guacamole! |
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