Impossibly Easy Quesadilla Pie |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This makes an easy breakfast or light supper entree. Adapted from a Bisquick recipe. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 cup chopped onion |
1 cup chopped tomato |
1 (4 1/2 ounce) can chopped green chilies, drained |
1 (4 ounce) can sliced ripe olives, drained |
2 cups shredded colby-monterey jack cheese |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup bisquick |
1 cup milk |
2 eggs |
Directions:
1. Spray a 9-inch pie plate with non-stick cooking spray; set aside.
2. In a large skillet, melt butter over medium heat.
3. Add onion and cook, stirring occasionally, until tender; remove skillet from heat.
4. Stir in tomato, chiles, olives, 1 cup cheese, cumin, and salt and pepper.
5. Spread mixture evenly into pie plate.
6. In a bowl, add the Bisquick, milk, and eggs; stir until well blended.
7. Pour batter over vegetable mixture.
8. Bake at 400 degrees, uncovered, for 30 minutes.
9. Sprinkle with remainder of cheese and bake 3-5 more minutes or until knife comes out clean.
10. Let stand 10 minutes before serving.
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