Chicken Quesedilla pie

Preheat oven to 450 and grease a 9" pie plate.

Place 1 SOFT TORTILLA in the center of the pie plate and brush with a little VEGETABLE OIL.

In a bowl, mix 1 c CHEDDAR CHEESE, shredded, 1 c. SHREDDED OR CUBED CHICKEN, 1/2 t SALT and 1/2 t PEPPER. This is how I make it as my kids like blander tastes - and its still really tasty this way, but the recipe also calls for 1/2 c. CILANTRO, CHOPPED and 1/4 c. JALEPENOS FROM A JAR, CHOPPED - so add at your discretion.

Add mixture to the pie plate, pressing so that it covers the bottom evenly. In another bowl, mix 2 large eggs, 1 c. MILK, 1 c. FLOUR, 1/2 t SALT and 1 t BAKING POWDER. Make sure no lumps remain and then pour into the pie pan. Add 1/2 c. ADDITIONAL SHREDDED CHEDDAR to top and pop in the oven for about 20 minutes, until the top looks golden brown. Then, take out and let cool 5 minutes. Makes enough for 2 nights for 2 adults and 2 kids if you add a salad to it. Really good served with sour cream and salsa.