• Impossible Quesadilla Pie (Impossibly Easy!) for #WeekdaySupper

    by Dorothy Reinhold on October 24, 2013


    Print This Post Print This Post Impossible Quesadilla Pie on Shockingly Delicious

    Were you alive and cooking in the 1970s? If so, you probably had what was called an “impossible pie,” which is basically a savory or sweet pie that makes it own crust, whirled up with baking mix such as Bisquick.

    It’s a little bit of a oven miracle, because they really do work, and they’re quite delicious.

    We loved them, and I still make the occasional impossible pie, especially for easy weekday suppers. Leftovers go into my husband’s lunch box the next day – a win-win.

    Impossible Quesadilla Pie on Shockingly DeliciousThis Impossible Quesadilla Pie is a wonderful Mexican-ish variation, and if you took my advice and bought, roasted and froze New Mexican Hatch chiles while they were in season in August-September, you will be sittin’ pretty now because they’re great in there. If you didn’t, well, listen up to me next time. Go sit in the corner for a bit and contemplate your transgression. (I forgive you. Now make this savory pie with canned chiles.)

    Let’s Hatch it up with an easy weekday supper!

    Impossible Quesadilla Pie on Shockingly Delicious

    Recipe: Impossible Quesadilla Pie

    Summary: Quesadilla flavors – cheese! Hatch chiles! cilantro! — bake into a lunch or weekday supper savory pie. This is fast, delicious and a bit of a baking miracle.

    Ingredients

    • 2 cups (8 ounces) extra sharp shredded Cheddar cheese
    • 3-4 roasted Hatch chiles, chopped (about 3-4 ounces; or use 1 4-ounce can chopped green chiles)
    • 1/4 to 1/3 cup chopped fresh cilantro
    • Melissas Hatch Chile Powder Mild3/4 cup baking mix (such as Bisquick; or make your own using recipe below)
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground Hatch chile powder (I used Melissa’s Mild Hatch Chile Powder)
    • 1 1/2 cups milk (I used 1% milk)
    • 3 eggs
    • Garnish: salsa (a fruit salsa is sensational with this!)

    Instructions

    1. Heat oven to 400ºF. Mist a 9- or 10-inch pie dish with nonstick spray.Impossible Quesadilla Pie on Shockingly Delicious
    2. Sprinkle cheese evenly into pie dish, followed by chiles and cilantro.
    3. In a bowl (or you could whirl it in a blender), stir baking mix, cumin, Hatch chile powder, milk and eggs until well blended. Pour evenly into pie dish over cheese. Don’t worry, the cilantro will begin to float on top. This is charming!Impossible Quesadilla Pie on Shockingly Delicious
    4. Bake 25 minutes or until knife inserted in center comes out clean. Remove from oven and cool 5 minutes. Cut into 6 wedges and serve with salsa if desired.Impossible Quesadilla Pie on Shockingly Delicious
    5. Serves 6.

    Source

    Dorothy Reinhold / Shockingly Delicious

    Make-Your-Own Baking Mix

    1 cup flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1 tablespoon olive oil

    Mix on high using an electric mixer (so oil disperses). Use in place of Bisquick or other baking mix. Makes 1 cup. 

    Preparation time: 10 minutes
    Cooking time: 30 minutes
    Diet type: Vegetarian
    Number of servings (yield): 6
    Culinary tradition: Mexican
    My rating 5 stars:  ★★★★★ ]

    Throughout the week, you can find the #SundaySupper team sharing #WeekdaySupper meals as well. Getting families back to the dinner table is our mission, and I hope we inspire you to try some of our delicious recipes. You can find them on our Pinterest Boards as well. Please join us there and try something!

    This week’s easy Weekday Supper recipes are:

    weekday-supper-10.21-10.25Monday – Alida’s Kitchen – Three Bean Vegetarian Chili
    Tuesday – The Not So Cheesy Kitchen – Chicken Enchilada {#Dairyfree}
    Wednesday – Jane’s Adventures in Dinner – Butternut Squash and Roast Beef Chili
    Thursday – Shockingly Delicious – Impossible Quesadilla Pie
    Friday – Curious Cuisiniere – Baked Eggplant Parmesan

    Disclosure: Melissa’s Produce sent the Hatch chiles and the chile powder for recipe testing. 



    Previous post:

    Next post: