When shopping for the tortillas, note that 10-inch flour tortillas are sometimes labeled “burrito size.” We like the convenience of using store-bought rotisserie chicken. Serve with sour cream and fresh tomato salsa.
- One 10-inch flour tortilla
- Vegetable oil spray
- 3 cups shredded rotisserie chicken
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 1/2 cup minced fresh cilantro
- 1/3 cup jarred pickled jalapeños, drained and chopped
- Salt and pepper
- 2 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch deep dish pie plate. Press tortilla into prepared pie plate and spray lightly with oil spray. Toss shredded chicken in bowl with 1 cup cheese, cilantro, jalapeños, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then spread into pie plate.
Whisk eggs, milk, flour, baking powder, and 1/2 teaspoon salt together in bowl until smooth. Slowly pour into dish, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. Let cool slightly and serve.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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