- Brush my teeth. This is embarrassing. In fact, I can't believe I'm admitting it for the entirety of the world wide web to know. But it's true: Since my kid was born, sometimes I forget to brush my teeth in the morning. Rest assured that I always remember at some point during the day. If you see me out and notice any halitosis, please offer me gum. Thankyouverymuch.
- TiVo my shows. I forgot to record The Barefoot Contessa on Saturday. Doggone it.
- Eat lunch. Just kidding!! I never forget about lunch. Or breakfast. Or dinner...
Cheesy Chicken Quesadilla Bake
Adapted from melskitchencafe.com
4 flour tortillas
3 cups cooked, cubed or shredded chicken
2 cups shredded cheddar cheese, divided
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 cup flour
1 teaspoon baking powder
Salsa and sour cream, for serving
Preheat oven to 425 degrees. Coat a 9" square baking dish* with cooking spray. Layer the tortillas in the bottom of the baking dish, overlapping so they all fit. Press tortillas into the baking dish so it forms a crust. In a separate bowl, combine chicken, 1 cup cheese, chili powder, cumin, onion powder, salt, and pepper. Top tortillas with chicken mixture.
In the same, now-empty bowl (there's no need to wash it out), whisk together eggs, milk, flour, and baking powder until smooth. It will be a pretty thick mixture. Slowly pour over the chicken mixture in the baking dish, spreading it out with a spoon if necessary to make sure the chicken is evenly covered. Sprinkle with the remaining 1 cup cheese.
Bake in the preheated oven for 25 minutes, until the surface is golden brown. Allow to rest for 5-10 minutes before serving. Serve with salsa and sour cream.
The original recipe calls for a 9" deep dish pie plate. I used the baking dish because I don't have a deep dish pie plate. If you do, feel free to use one. You'll only need three flour tortillas for a pie plate.