Impossible Quesadilla Pie
Impossible Quesadilla Pie recipe
Yield
6 servingsPrep
10 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
green chili peppers
drained |
*
|
| 4 | cups |
cheddar cheese
shredded |
|
| 2 | cups |
milk
|
|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
green chili peppers
drained |
*
|
| 946 | ml |
cheddar cheese
shredded |
|
| 473 | ml |
milk
|
|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 4 | large |
eggs
|
|
Directions
Heat oven to 425 degrees F.
Grease pie plate, 10 inch.
Sprinkle chilies and cheese in plate.
Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater.
Pour into pie plate.
Bake for about 25 to 30 minutes or until a knife inserted in center comes out clean.
Cool 10 minutes.
Serve with sour cream and quacamole.
