1 lb. chicken, cut into bite-sized pieces
2 tablespoons olive oil
1/2 cup finely chopped fresh cilantro leaves
1 small onion, chopped
1/2 cup spinach, chopped
1/3 cup pickled jalapeños, chopped
2 cups shredded Mexican blend cheese
4 large eggs
3/4 cup half-and-half
Salt and pepper
1 tbs chipotle powder
Heat oven to 400 degrees.
Heat 2 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft, 5 to 7 minutes.
Season the chicken with chipotle powder and add to pan and cook through then add in the spinach till wilted.
Mix chicken, cilantro, jalapeños, 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling in 9 inch greased pie plate.
In another bowl, whisk together the eggs, half-and-half, and salt and pepper. Slowly pour over filling, then sprinkle with remaining cheese.
Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes.
Cut into wedges and serve with salsa, sour cream or guacamole.