Easy Baked Tortilla Pie

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"This is so simple; and, the perfect quick cooking weeknight dish; yet, it is absolutely delicious. Simple store bought ingredients; but, you can elevate it too, with just a few basic condiments. The original recipe was from the-girl-who-ate-everythingdotcom/2013/03/chicken-and-cheese-quesadilla-pie.html; and, it was good on it's own ... but, I had to add a few things to my liking. And, if you use a rotisserie chicken; it makes it easier to get on the table in no time. Personally, I would serve this with a fresh green salad and lime vinaigrette. Now, for me ... top with chopped olives mixed with your favorite salsa, diced avocado; and, sour cream of course."

Original is 5 servings
  • Garnish


  • Serving Size: 1 (400.8 g)
  • Calories 643.9
  • Total Fat - 31.7 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 299.4 mg
  • Sodium - 1946.2 mg
  • Total Carbohydrate - 42.5 g
  • Dietary Fiber - 5.6 g
  • Sugars - 6.9 g
  • Protein - 47.3 g
  • Calcium - 1022.5 mg
  • Iron - 3.3 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

NOTE: I used a 9" pie plate; and, it worked out fine with just over 2 cups of chicken. With my deep dish 9" pie plate; I needed a bit more chicken; and, the tortilla didn't quite cover the entire dish; which caused some filling to spill into the bottom of the dish. I suggest a shallow 9" plate vs a deep dish. But, realize ... I have 3 (9") pie plates; and they are all a bit different - use what you have.

Step 2

Base ... Spray your 9" pie plate with a non-stick spray. Add the tortilla; then, top with the cooked chicken, 1/2 of the cheese, shallots, scallions, green chilies, jalapenos, pimentos, cilantro; and mix using your hands. You just want to combine all the ingredients.

Step 3

Egg Mixture ... Add the eggs, milk, flour, baking powder, chili powder, salt, and pepper to a bowl; and, mix until well combined. Then, pour over the pie. Top with the remaining cheese; and, don't mind if the cheese sinks - it will.

Step 4

Bake ... Bake the pie on the middle rack, on a sheet pan - just in case it spills over; in a 450 degree oven (pre-heated), for 15-20 minutes. Bake until golden brown; and, make sure to insert a knife in the center of the pie ... if it comes out clean, it is done. Cover with foil; and, let it rest a good 10 minutes before serving.

Step 5

Serve and ENJOY! ... Now, for garnishes - I mixed a basic store bought salsa (your favorite brand); and, added sliced black olives. That makes one garnish. For a second garnish, diced avocado; and last, sour cream is a must. Serve a simple green salad on the side; or, maybe some spicy black beans. Makes a great week night dinner.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting a tortilla, try to find one that is 12" or 10" in diameter, as this will fit better in the pie plate.
  • If using a rotisserie chicken, make sure to shred it before adding to the pie.

  • Instead of chicken, you can use cooked ground beef or pork. The benefit of this substitution is that it adds more protein and flavor to the dish. The thinking behind this substitution is that it will make the dish more filling and satisfying.
  • Instead of Mexican cheese blend, you can use a combination of cheddar and mozzarella. The benefit of this substitution is that it adds more creaminess and a milder flavor. The thinking behind this substitution is that it will make the dish more flavorful and enjoyable.

Vegetarian Tortilla Pie Substitute the shredded chicken with 1 1/2 cups of cooked black beans, 1 cup of corn, and 1/2 cup of diced bell peppers. Omit the jalapenos and pimentos. Replace the Mexican cheese blend with a vegan cheese blend.

Spicy Black Beans: A delicious and simple side dish that pairs perfectly with the Easy Baked Tortilla Pie. The combination of the smoky, spicy flavors of the black beans and the Mexican flavors of the pie create a delicious and balanced meal. The black beans are also a great source of protein and fiber, making this meal even more nutritious.

Mexican Rice: A flavorful side dish to complement the Easy Baked Tortilla Pie. The Mexican rice adds a great texture and flavor to the meal, and its mild spiciness pairs perfectly with the black beans and the Mexican flavors of the pie. The rice also adds a great source of carbohydrates to the meal, making it a balanced and nutritious meal.


Q: What type of tortilla should I use?

A: Use a 114 gram (12" or 10" if that is all that is available) flour tortilla for this recipe.

Q: What kind of cheese should I use?

A: Use your favorite cheese for this recipe. Cheddar, Monterey Jack, mozzarella, and pepper jack are all popular choices.

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Fun facts:

The original recipe for this dish was created by the-girl-who-ate-everythingdotcom, a popular food blog. It was created by a woman named Jessica who was inspired by her mother's cooking.

This dish was popularized by the famous chef, Ina Garten. She shared her version of the recipe on her show, Barefoot Contessa, which airs on the Food Network.