This was easy and delicious!
from Cooks Illustrated Magazine
1 (10-inch) flour tortilla
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)- I used leftover chicken from French chicken in a pot and it turned out great (even though there was probably less than 3 cups leftover)
1/2 cup finely chopped fresh cilantro
1/2 cup drained jarred pickled jalapenos, chopped
2 cups shredded sharp cheddar cheese (I used about 1 1/2 cups)
salt and pepper
2 large eggs
1 cup whole milk*
1 cup all-purpose flour
1 tsp baking powder
1. 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, jalapenos, 1 cup cheese, 1/2 tsp salt, and 1/2 tsp pepper in large bowl until combined. Spread filling over tortilla.
2. Whisk eggs, milk, flour, baking powder, and 1/2 tsp salt in bowl until smooth. SLOWLY pour over filling (give it time to sink down into the chicken mixture or else you will end up with chicken on the bottom and bread on the top), then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. Let cool 5 minutes. Cut into wedges and serve with salsa.
*I just made this again and used 1% milk with a couple tablespoons of nonfat dry milk and it turned out great!