Impossible Quesadilla Pie

Impossible pies are the magical 1970s Bisquick recipe genre that builds its own crust as it bakes. The biscuit mix sinks to the bottom in the oven, the eggs and dairy custard set in the middle, and you end up with a quiche-like pie that requires no rolling pin and zero crust skill.

This Mexican-style version layers diced green chiles and a heroic four cups of shredded cheddar in the bottom of the pie plate, then pours a blender-smooth batter of milk, biscuit mix, and four eggs over the top. Thirty minutes in a hot oven and dinner is done.

A blender or food processor is the right move for the batter. Beating by hand for a full minute gives you lumps; the blender breaks down every clump of biscuit mix in 15 seconds and you get a silky, even custard that bakes uniformly.

The ten-minute rest after baking is the difference between clean slices and a sloppy plate. The custard finishes setting as it cools, and a hot-from-oven slice falls apart instantly.

Pro Tips

• Drain the canned green chiles thoroughly. Excess chile liquid pools in the bottom of the pie plate and gives you a soggy crust layer.
• Shred your own cheddar from a block. Pre-shredded cheese is dusted with anti-caking starch that prevents smooth melting and gives a grainy texture.
• Test for doneness at the 25-minute mark. Ovens vary, and an overbaked impossible pie turns rubbery and dry. A clean knife in the center is your only reliable cue.
• Serve with a generous spoonful of sour cream and guacamole. The cool, creamy toppings cut the richness and turn this from a casserole into a meal.

Variations

• Brown a half pound of ground beef or chorizo with diced onions and stir into the cheese-and-chile layer for a heartier main course.
• Swap cheddar for pepper jack and use diced fresh jalapenos in place of canned chiles for a spicier version.
• Add a layer of sliced black olives or thinly sliced green onions on top for extra texture and color.