1 (9 inch) unbaked deep dish pie crust- or not. Completely up to you.
1 cup shredded cooked chicken
1 or 2 tsp diced green chilis
1 cup sharp cheddar cheese, shredded [when I say one, I really mean more like TWO, because, come on, we’re talking about CHEESE here!]
4 eggs, beaten
1 cup milk (any kind will do - whole, 2%, 1%, skim)
1/4 cup salsa
1/2 tsp garlic powder
1/4-1/2 cup diced or sliced green pepper [or red would work too!]
1/4 cup minced onion, or 1 TB dried, or 1/4 tsp powdered
1/4 cup sliced black olives
1/2 tsp salt
1/4 tsp cumin *optional*
1/4 cup corn kernels *optional*
Preheat oven to 375 degrees F (190 degrees C).
Prepare a deep dish 9” pie plate with the pie crust. [or just spray with non stick spray]
Place the chicken into the prepared pie plate. Sprinkle 1 cup cheese over the chicken. Season with salt and pepper.
In a medium bowl, whisk together salsa, eggs and milk— and everything else. Season with salt and pepper. Pour into the pie plate. Top with more cheese.
Bake in preheated oven for 30 minutes. Sprinkle top with the olives and bake an additional 15 minutes, until set in center. Allow to stand 10 minutes and garnish with chopped fresh cilantro or parsley before serving.
Top with fresh diced tomato, [maybe even a tiny dollop of sour cream]