Impossible Quesadilla (that’s kay-seh-dee-yah) Pie

impossible-quesadilla-pie-june-1982

Courtesy of Click Americana (duh!)

So, it’s not KWAY-suh-dill-uh?

Damn. Because that’s how I’ve been saying it for years.

I think you all know that I love a good Impossible Pie. So I have declared yet another Resolution for 2014: make all of the Impossible Pies in the Bisquick “No Time To Cook” Recipe Book (1982).  I found the booklet on one of my favorite sites, Click Americana.

This new project is in addition to finishing all of the Dinner is Served dinner cards. Oh, and my other goal of doing 1 pull up by the end of 2014. I think I can do it.

I can totally do them all; there’s only 12 of them. And I’ve already made the Impossible Taco Pie and the Impossible Lasagna Pie (both of which were impossibly delicious).

But what about the Quesadilla pie?

The story here is cheese.

Lots and lots of cheese.  This dish was basically just cheese.

How much cheese?

The main ingredient was two (yes, I said two) of these:

cheeseAnd I was not expecting to use 2 bags of cheese for this dish. I just bought an extra one to have in the house. But then I read the recipe: 4 cups cheese. Sweet Christ on a cracker!

chilis

Chiles  on the bottom

cheese!

Copious amounts of cheese on top

bisquick pie

The blended mix gets poured in

pre-oven quesadilla pie

Right before I put it in the oven

I added some chili powder and sliced, fresh Jalepeno peppers on top for some color and some extra flavor. I mean, the only ingredients were 1 measly can of chili peppers, eggs, cheese, Bisquick, and milk. They weren’t terribly adventurous with the spices here in 1982, but not even some salt and pepper? C’mon, man!

I prepared it up to that point, put it in the fridge, and then baked it at Todd and Leah’s. I was worried, transportation-wise, that the pie would be all slushy, but after it sat in the fridge, this was already pretty set and solid. It just needed to be baked. But since it was refrigerated, the baking time was closer to 45-50 minutes to be cooked thoroughly.

Here is the finished product:

Baked quesadilla impossible pie

bisquick quesdadilla pie

With the sour cream and homemade guacamole*, doesn’t it look EXACTLY like the photo from the recipe book?

But God bless Bisquick, a crust did form on the bottom of this–this brick of cheese. And I’m not saying that like it’s a bad thing. Cheese is good. Cheese is one of the six things I can’t live without, according to my OKCupid profile (the other 5 are: sunscreen, earplugs, Pinot Grigio, the NFL, and Lifetime Movie Network—although I need to revise that list; I could no longer live without my Roomba).

Anyway, I housed the leftovers. I love a good Impossible Pie. Maybe that is the mid-westerner in me coming out. GIVE ME CASSEROLES MADE WITH CONVENIENCE FOODS!

So, three Impossible Pies down. 9 to go. Who wants to invite me over so I can bring one of the dessert pies?

*check out my Star Market Guacamole Recipe HERE.
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About Yinzerella

Just a Steel Town Girl on a Saturday night, cookin' for my life.
This entry was posted in Eggs, Food, International Cuisine, Recipes, Retro Food, Retro Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

10 Responses to Impossible Quesadilla (that’s kay-seh-dee-yah) Pie

  1. Please jump on a plane to London and come to Silver Screen Suppers Towers with an Impossible Pie of any description but preferably one containing a large amount of cheese and chilis.

    I had to google what a Roomba was – Holy Hannah – this really exists? And you have one? Genius.

  2. Jaloo says:

    It would have looked more like the original picture if you had used cheddar cheese, as called for, instead of the 4 cheese mix which had a lot of white cheese. I used to make these all the time. They were easy and tasty.

  3. I love Impossible Pie – it seems to be a big Australian thing in vintage cookbooks. Though I am currently wishing I lived in a country where CHILLIES CAME IN CANS. Wow.

    • Yinzerella says:

      I can’t believe that you don’t have Old El Paso or ChiChi’s canned chiles!
      Are there specialty stores? Or isn’t there a hispanic/latino population in Australia. I am assuming no.

  4. Conor Bofin says:

    You would never get over our threshold with one of those ‘pies’. You have forgiving friends. Great post.

  5. Sherri says:

    I’m so glad I found your blog! Love your writing style and this whole idea. I’m still laughing @ “sweet Christ on a cracker!” That is a whole lotta cheese!

  6. Pingback: Bisquick Impossible Buttermilk Pie | Dinner is Served 1972

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