So, remember the brunch situation for which I baked 9,000 gooey cinnamon rolls? I figured that wasn’t going to be enough for the four of us. Especially since two are burly men. They need protein!

Anyway, I attempted to make some pigs-in-a-blanket… and most of the blankets rejected the pigs. It was really quite pitiful. But this cheesy quesadilla pie (from my grandmother’s cookbook) turned out quite nicely. It was really easy and tasted (and smelled) great. It’s sort of like a Southwestern crustless quiche. Or something.

It is hard to go wrong with cheese and chiles. Especially when you have one of the burly, protein-needing men grate the cheese for you.

Yeah, he likes to grate cheese in the living room. Men are so silly sometimes. Especially when football is on.

Doesn’t that look good? It looked so good to me that I almost forgot to add the other two cups of cheese. Oops.

That whole process takes about 5 minutes. Maybe 10 if you have to grate the cheese yourself. Then you just pop it in the oven…

And get a beautiful, cheesy thingamajig. One thing to watch out for: I stuck a toothpick in the middle to see if it was done, and it came out clean. But it wasn’t actually baked all the way through. That’s why the next photo looks kind of sketchy. So beware of not-quite-done pies masquerading as baked pies! And enjoy.

Cheesy quesadilla pie (serves 6-8)
2 4-ounce cans (or one 7-ounce can) chopped green chiles, drained
4 cups shredded sharp cheddar cheese
2 cups milk
1 cup Bisquick/baking mix (I used the “heart smart” kind)
4 eggs

Grease a 10×1 1/2 inche pie plate. Heat oven to 425 degrees. Stir chiles and cheese together and then pour into pie plate. Beat remaining ingredients until smooth and pour into plate.

Bake 25-30 minutes, until firm in the middle. Serve plain or with salsa and guacamole.