Impossible Quesadilla Pie (Impossibly Easy!) for #WeekdaySupper

by Dorothy Reinhold on October 24, 2013

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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.


  • 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!)


  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.


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. 

{ 6 comments… read them below or add one }

Liz October 24, 2013 at 9:39 am

Thank you for the nice recipe.


Renee - Kudos Kitchen October 24, 2013 at 5:09 am

Ah, the memories! I certainly was alive in the 70’s (high school years) but not yet cooking. My mom used to make some sort of impossible pie (different variations) all the time. Yours looks better 🙂


Renee October 24, 2013 at 4:06 am

I’m sitting in the corner because I didn’t get the roasted hatch chiles. I love how easy this pie is to make and the flavors in it too.


Dorothy Reinhold October 25, 2013 at 8:04 am

Awwww…just open a can of roasted green chiles and carry on!


Dorothy Reinhold October 25, 2013 at 8:03 am

Family Foodie,
I do! Breakfast, brunch, lunch or dinner, this one has you covered!


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