Cheesy Chicken Quesadilla Pie

 Cheesy Chicken Quesadilla Pie

Ingredients:

1 (10-inch) flour tortilla

1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces

1/2 cup finely chopped fresh cilantro leaves

1/3 cup drained jarred pickled jalapeños, chopped

2 cups shredded sharp cheddar cheese

Salt and pepper

2 large eggs

1 cup whole milk

1 cup all-purpose flour

1 teaspoon baking powder



Directions:

Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños, 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.

Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.

Chicken Parmesan Roll-Ups

Chicken Parmesan Roll-Ups

Ingredients:

1/4 cup olive oil

1 onion, chopped fine

6 garlic cloves, minced

1 (14.5-ounce) can Italian style diced tomatoes

1/2 cup chopped fresh basil

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

6 thin-cut, boneless, skinless chicken cutlets,

Salt and pepper

1/2 cup Italian seasoned panko bread crumbs


Directions:

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes.

Take mixture off the heat and stir in half of basil. Transfer half of sauce to 8-inch square baking dish or other baking dish (size doesn't really matter here).

Combine mozzarella and Parmesan in medium bowl; reserve ½ cup of the mixture. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.

Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes.