Impossible Quesadilla Pie
All the cheesy, zesty goodness of a quesadilla without the flipping or the fuss. This savory Impossible Pie layers green chilies, Cheddar, and fresh herbs under a magically formed crust. Family-friendly, budget-friendly, and ready in under 40 minutes, it’s perfect for busy weeknights when you want something comforting but low-stress.
Servings: 6
Calories: 251kcal
Cost: $7–$9
Equipment
- 9-inch pie plate (1 1/4-inch deep)
- mixing bowl
- Spoon or whisk
Ingredients
- 1 4-oz. can chopped green chilies well-drained
- 2 cups shredded Cheddar cheese 8 oz.
- 1 teaspoon chopped fresh cilantro or parsley
- 3/4 cup Master Mix* or Bisquick
- 1 1/2 cups water or milk if using Bisquick
- 3 eggs
Instructions
- Preheat oven to 400°F. Grease a 9-inch pie plate (at least 1 1/4 inches deep).
- Spread the green chilies, shredded cheese, and cilantro evenly in the prepared pie plate.
- In a mixing bowl, whisk together the Master Mix, water, and eggs until smooth.
- Pour the batter over the layered ingredients.
- Bake 25–30 minutes, or until a knife inserted in the center comes out clean.
- Let stand 5 minutes before slicing.
- Serve warm with salsa (and maybe sour cream or guacamole for extra flair).
Notes
Master Mix vs. Bisquick: If you’re swapping in Bisquick, use milk instead of water to keep the batter rich and creamy. Click here for the Master Mix recipe →
Add-ins: Diced cooked chicken, black beans, or corn can make this even heartier.
Leftovers reheat well. Just pop a slice into the toaster oven for a few minutes.
Kid-friendly tip: Use mild chilies, or swap them for diced bell peppers if your crew prefers less heat.
Nutrition
Calories: 251kcal | Carbohydrates: 11g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 497mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 307mg | Iron: 1mg
