Spicy Chicken & Cheddar Tortilla Pie

1. Prepping the Base

Preheat the Oven: Set your oven rack to the middle position and preheat the oven to 450°F (230°C). Prepare a 9-inch pie plate by greasing it with butter or non-stick spray. Tortilla Layer: Fit the flour tortilla into the bottom of the greased pie plate, molding it to the sides. Lightly coat the tortilla with cooking spray to ensure a crispy base.

2. Assembling the Filling

Chicken Mixture: In a large mixing bowl, combine the shredded chicken, fresh cilantro, chopped pickled jalapeños, 1 cup of the shredded cheddar cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mix until all ingredients are evenly distributed. Fill the Tortilla: Spread this chicken and cheese mixture evenly over the tortilla in the pie plate.

3. Creating the Custard

Combine Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, and an additional 1/2 teaspoon of salt until you have a smooth batter. Pour and Top: Gently pour this liquid mixture over the chicken filling. Make sure to pour slowly to allow the liquid to permeate the filling evenly. Finish by sprinkling the remaining 1 cup of cheddar cheese over the top.

4. Baking the Pie

Bake the Pie: Place the pie plate in the preheated oven and bake for approximately 20 minutes, or until the top is a beautiful golden brown and the filling is set.

5. Finishing Touches

Rest and Serve: Once baked, remove the pie from the oven and let it cool for about 5 minutes. This rest period allows the pie to firm up for easy slicing. Cut the pie into wedges and serve warm.