Looking for a weeknight dinner that’s both comforting and easy to prepare? This Chicken and Cheese Quesadilla Pie brings all the delicious flavors of a classic quesadilla into one golden, oven-baked dish. With layers of tender shredded chicken, gooey cheese, warm spices, and soft tortillas, this pie-style casserole is a crowd-pleaser the whole family will love. It’s the ultimate fusion of simplicity and flavor—without the hassle of standing over a skillet.
Why You’ll Love This Recipe
Quesadilla Flavor in Pie Form – All the cheesy, chicken-filled goodness baked into a sliceable dish.
Melty, Satisfying, and Comforting – A cozy combination of textures and flavors.
Quick and Weeknight-Friendly – Minimal prep and done in under 40 minutes.
Pairs with Anything – Great with a fresh salad, salsa, or a dollop of Greek yogurt.
Ingredients
- 1 cup cooked, shredded chicken breast
- 1 cup reduced-fat shredded cheddar or Mexican blend cheese
- ½ cup diced bell peppers (any color)
- ¼ cup chopped green onions
- 2 large whole wheat tortillas (cut to fit a pie dish)
- 3 large eggs
- ½ cup low-fat milk
- 1 tsp cumin
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional toppings: salsa, cilantro, avocado, Greek yogurt
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or round baking pan.
- Layer the base: Place one tortilla at the bottom of the dish. Sprinkle half the chicken, cheese, peppers, and green onions evenly on top.
- Repeat the layers: Add the second tortilla, then top with remaining chicken, cheese, and veggies.
- Make the egg mixture: In a bowl, whisk together eggs, milk, cumin, garlic powder, salt, and pepper. Pour evenly over the pie.
- Bake for 25–30 minutes, or until the pie is golden and the center is set. Let it rest for 5 minutes before slicing.
- Serve warm with your favorite toppings.
Nutritional Information (Per Serving)
- Calories: 230
- Protein: 20g
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 2g
Tips for Success
- Egg Mix Evenness – Pour the egg mixture slowly and evenly to make sure every bite holds together.
- Use Pre-Cooked Chicken – Save time by using rotisserie chicken or meal-prepped leftovers.
- Add-ins Welcome – Corn, black beans, or jalapeños add flavor and texture variety.
- Leftovers? – Store in the fridge for up to 3 days and reheat in the oven or air fryer.
Why This Recipe Works
This dish combines high-protein ingredients with familiar, satisfying flavors while staying relatively light and balanced. The tortillas create structure, the eggs bind everything together, and the cheese brings that irresistible melt—perfect for those aiming for a hearty meal that doesn’t feel too heavy.
Chicken and Cheese Quesadilla Pie is everything you love about Tex-Mex cuisine wrapped into a convenient, casserole-style bake. Easy to customize, quick to assemble, and absolutely delicious, it’s sure to become a regular in your recipe rotation.
Kid-Friendly Chicken and Cheese Quesadilla Pie – Easy to Make
6
servings10
30
minutes230
This Chicken and Cheese Quesadilla Pie transforms a Tex-Mex favorite into a warm, baked dish that’s perfect for weeknight dinners. With layers of shredded chicken, gooey cheese, soft tortillas, and a spiced egg mixture, each slice delivers comfort, protein, and flavor in one. It’s easy to make, satisfying, and light enough to enjoy without guilt—ideal for families, meal preppers, or anyone craving something cozy with a healthy twist.
Ingredients
1 cup cooked, shredded chicken breast
1 cup reduced-fat shredded cheddar or Mexican blend cheese
½ cup diced bell peppers (any color)
¼ cup chopped green onions
2 large whole wheat tortillas (cut to fit a pie dish)
3 large eggs
½ cup low-fat milk
1 tsp cumin
½ tsp garlic powder
Salt and pepper to taste
Optional toppings: salsa, cilantro, avocado, Greek yogurt
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or round baking pan.
- Layer the base:
Place one tortilla at the bottom of the dish. Sprinkle half the chicken, cheese, peppers, and green onions evenly on top. - Repeat the layers:
Add the second tortilla, then top with remaining chicken, cheese, and veggies. - Make the egg mixture:
In a bowl, whisk together eggs, milk, cumin, garlic powder, salt, and pepper. Pour evenly over the pie. - Bake for 25–30 minutes, or until the pie is golden and the center is set. Let it rest for 5 minutes before slicing.
- Serve warm with your favorite toppings.
Notes
- Egg Mix Evenness – Pour the egg mixture slowly and evenly to make sure every bite holds together.
Use Pre-Cooked Chicken – Save time by using rotisserie chicken or meal-prepped leftovers.
Add-ins Welcome – Corn, black beans, or jalapeños add flavor and texture variety.
Leftovers? – Store in the fridge for up to 3 days and reheat in the oven or air fryer.