Chicken and Cheese Quesadilla Pie

Here is a quick weeknight dinner for you.  By using rotisserie chicken, it is fast and the chicken is more flavorful.  I was afraid that it would overflow.  So, I only used half of the milk and flour.  Also, I didn't have a 10" tortilla.  So, I used 3- 6" tortillas and overlapped them.    Serve the with extra salsa and sour cream.

Chicken and Cheese Quesadilla Pie

1 (10-inch) flour
1 rotisserie chicken, skin discarded, meat shredded (about 3 c)
1/2 c finely chopped fresh cilantro
1/2 drained jarred pickled jalapenos, chopped
2 c shredded sharp cheddar cheese (divided)
salt and pepper
2 large eggs
1 c whole milk
1 c flour
1 tsp baking powder

1. Preheat oven to 450 degrees.  Grease a 9-inch pie plate.  Press the tortilla into pie plate and spray lightly with cooking spray.  Toss chicken, cilantro, jalapenos, 1 c of the cheese and 1/2 tsp salt and 1/2 tsp pepper in a large bowl until combined.  Spread filling over tortilla.
2 Whisk eggs, milk, flour baking powder and 1/2 tsp salt in a bowl until smooth.  slowly pour over filling, then sprinkle with the remaining cheese.  Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes.  Cut into wedges and serve.