Thursday, November 10, 2011

Easy Quesadilla Pie


1 Tablespoon butter or margarine
1 large onion, chopped
1 large tomato, chopped
1 can chopped green chiles, drained
1 can (4 oz) sliced ripe olives, drained
2 cups shredded colby-monterey jack cheese
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup biscuit mix
1 cup milk
2 eggs


Heat oven to 400 degrees F.  Spray pie plate with cooking spray.  Melt butter in skillet over medium heat.  Cook onion in butter, stirring occasionally, until tender; remove from heat.  Stir in tomato, chiles, olives, 1 cup of the cheese, the cumin and salt.  Spread in pie plate.

Stir biscuit mix, milk and eggs until blended.  Pour over vegetable mixture.

Bake uncovered 30 minutes.  Sprinkle with remaining 1 cup cheese.  Bake 3 to 5 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before cutting. 6 servings.

1 comment:

Laura @ A Healthy Jalapeño said...

Thanks so much for sharing this AMAZING recipe on A Healthy Jalapeño's Fall Harvest Blog Hop. This looks excellent.
Please feel free to enter my giveaway for a free year subscription to Everyday Food Magazine!

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