CHICKEN & CHEESE QUESADILLA PIE

CHICKEN & CHEESE QUESADILLA PIE 1 (10-inch) flour tortilla (burrito size) 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups) ½ cup finely chopped fresh cilantro leaves (optional) ⅓ 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 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 (optional), 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.