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Impossibly Easy Quesadilla Pie

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Member since 2006

Serves | Prep Time | Cook Time


1 tablespoon butter or margarine
1 cup chopped onions
1 cup chopped tomatoes
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

Spray a 9-inch pie plate with non-stick cooking spray; set aside.

In a large skillet, melt butter over medium heat.

Add onion and cook, stirring occasionally, until tender; remove skillet from heat.

Stir in tomato, chiles, olives, 1 cup cheese, cumin, and salt and pepper.

Spread mixture evenly into pie plate.

In a bowl, add the Bisquick, milk, and eggs; stir until well blended.

Pour batter over vegetable mixture.

Bake at 400 degrees, uncovered, for 30 minutes.

Sprinkle with remainder of cheese and bake 3-5 more minutes or until knife comes out clean.

Let stand 10 minutes before serving

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