Fiesta chicken quesadilla pie
Prep time
Cook time
Total time
A slight twist on your average chicken quesadilla. Chicken quesadilla pie is a much heartier version.
Recipe type: Main Course
Cuisine: Mexican
Serves: 4
  • 1 pound of chicken breasts
  • 2 tablespoons of Cajan, Chili, or Quesadilla seasoning
  • 14 ounces of white button mushrooms (sliced)
  • 1 large green bell pepper (sliced into strips)
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded pepper jack cheese
  • 4-5 large tortillas
  • 3 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Sour cream to garnish
  • Green onions (chopped) for garnish
  • The pickled salsa- optional
  • 1 large tomato (diced)
  • ½ of a red onion (thinly sliced)
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1 tablespoon salt
  • ½ tablespoon sugar
  • 1 tablespoon chopped cilantro
  1. Preheat oven to 350 degrees.
  2. In a large skillet, heat 2 tablespoons of olive oil. Season the chicken breasts with the Cajun/ quesadilla seasoning, ¼ teaspoon salt, ¼ teaspoon pepper. Cook in skillet for about 4 minutes per side until done. Chop chicken into small strips or cubes.
  3. Heat another tablespoon of olive oil and cook the mushrooms and peppers until slightly tender with some charred marks.
  4. In a slightly greased pie pan, place a tortilla on the bottom. Sprinkle with some of the monterey jack cheese, green peppers, mushrooms, and chicken. Top with some of the pepper jack cheese. Repeat this step until you have 3 or 4 layers. Top the whole quesadilla pie with a buttered tortilla.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes so that the top of the pie becomes a golden brown.
  6. The pickled salsa
  7. Mix and combine all ingredients. Let set for 30 minutes. Drain and use as a condiment.
Recipe by Marlows Kitchen at