Best Quesadilla Pie Recipes

APPLE OR CHERRY OR BLUEBERRY PIE QUESADILLA

Steps:

• Preheat oven to 375.
• Spray iron skillet or cookie sheet with cooking spray.
• Microwave butter, cover with a paper towl and microwave about 15 seconds until melted.
• Place 1 tortilla in skillet or cookie sheet.
• Spoon fruit onto middle of tortilla leaving about 1/2 inch all around.
• Sprinkle with cheese.
• Place the second tortilla on top.
• Drizzle melted butter evenly over the crust.
• Mix the sugar and cinnamon (if apples are used) in a small bowl.
• Sprinkle over tortilla.
• Bake about 8-10 minutes until just beginning to brown.
• Remove from oven and cut into 4 wedges.
• Serve with vanilla ice cream!

CREAM CHEESE APPLE PIE QUESADILLA

Steps:

• Spread cream cheese on one side of the tortilla, completely covering it, using more around the edges, as this will help seal in the pie filling.
• Pour the filling on top of the cream cheese layer and cut apple slices into 1/2 inch pieces with a spoon or butterknife.
• Sprinkle pie filling with cinnamon, if desired.
• Fold tortilla over, gently pressing the edges to seal.
• Brush one side with the melted butter, and put the tortilla, butter side down, into a skillet pre-heated to medium.
• While that side is grilling, brush the unbuttered side with the remaining butter.
• Grill until golden, flip, and grill the other side until golden.
• Remove from skillet and serve with powdered sugar, whipped cream, ice cream, and additional cinnamon, if desired.

QUESADILLA PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside.
• Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
• Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with salsa if desired.

CHICKEN AND CHEESE QUESADILLA PIE

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Grease 9" pie plate. Press tortilla into prepared pan and spray lightly with cooking spray.
• Toss chicken, cilantro, jalapenos, 1 cup cheese, 1/2 teaspoon salt and a sprinkling of pepper in large bowl till combined. Spoon over tortilla.
• Whisk eggs, milk, flour, baking powder and 1/2 tsp salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes Let cool 5 minutes Cut into wedges and serve with sour cream and salsa.

IMPOSSIBLY EASY QUESADILLA PIE

Steps:

• 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.

CARAMEL APPLE PIE QUESADILLA

Steps:

• Mix brown sugar, 1/2 teaspoons cinnamon, and nutmeg together in a small bowl.
• Melt 1 Tbl. butter in saute pan, add apple and sugar/cinnamon/nutmeg mix, stir and saute over medium heat for two minutes.
• Remove from heat and place in small bowl.
• Brush one side of each tortilla with the second Tbl. butter.
• Mix the white sugar and 1/2 teaspoons cinnamon and sprinkle on the buttered side of both tortillas.
• Heat saute pan over medium heat.
• When hot add one tortilla, buttered& sugared side down.
• Top with apple mix and drizzle with ice cream topping.
• Place second tortilla on top, buttered/sugared side up.
• Saute for 1-2 minutes, until browned and crisp.
• Flip and saute for another 1-2 minutes.
• Remove from pan and place on plate, top with ice cream, if desired, and enjoy apple heaven!

BONNIE'S APPLE PIE QUESADILLA

Steps:

• 1. Take one tortilla and lay it flat on a small cutting board. Spoon the apple pie filling onto the tortilla to within a half inch from the edge of the tortilla. Put the second tortilla on top of the first one, like a sandwich.
• 2. Heat up your quesadilla maker and slide the apple quesadilla onto the griddle and close the lid and cook for 5 minutes. If you don't have a quesadilla maker, you can melt a little butter in a large skillet, not too much, over medium heat and slide the quesadilla into the skillet and brown, then carefully flip the quesadilla and brown the other side. Remove hot quesadilla to the cutting board. Cut the quesadilla in 6 pieces, and dust with powdered sugar, and lightly sprinkle cinnamon and nutmeg. Serve hot with or without ice cream. Enjoy!

EASY CHEESY CHICKEN QUESADILLA PIE

Steps:

• Heat oven to 425°F.
• Spray 9-inch pie plate with cooking spray; line with tortilla. Spray lightly with additional cooking spray.
• Place chicken in tortilla crust; top with 1 cup cheese, peppers and cilantro. Whisk eggs, milk, flour, baking powder and garlic powder until blended; pour over ingredients in crust. Top with remaining cheese.
• Bake 25 min. or until toothpick inserted in center comes out clean.

QUESADILLA CHICKEN POT PIE

Steps:

• Heat oven to 375°F. Remove pie crust dough from box. Let stand to bring crusts to room temperature, about 30 minutes.
• Meanwhile, in large bowl, toss chicken, chili powder and cumin; set aside.
• In 12-inch skillet, melt butter over medium-high heat. Stir in onions, garlic and chile. Cook and stir about 3 minutes or until tender. Reduce heat to medium.
• Stir flour and salt into onion mixture until distributed. Add broth and milk. Cook and stir until thickened and bubbly. Remove from heat. Add cheese; stir until melted. Stir in chicken, tomato and corn.
• Unwrap pie crusts. Gently unroll one crust in ungreased 9-inch glass pie plate. Gently press against side and bottom of plate. Spoon chicken mixture into crust-lined plate. Moisten edge of bottom crust with water. Top with second crust; seal edges, and flute. Cut slits in several places in top crust.
• Bake 20 minutes. Cover edge of crust with strips of foil to prevent excessive browning. Bake 15 to 18 minutes longer or until golden brown. Let stand 15 minutes before serving.

IMPOSSIBLY EASY QUESADILLA PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired.

QUESADILLA PIE SPT 07 CASSEROLE THEME

Steps:

• Heat over 400. In a small bowl, combine sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2 qt casserole or 9" springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with remaining tortilla, sauce mixture and cheese. cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with avocado and cilantro.

CHICKEN POT PIE QUESADILLA

Steps:

• Heat a shallow pan to med-high, melt butter then add flour.
• Cook 2 minutes, stirring constantly. Slowly whisk in milk. Bring to a boil and boil 1 minute.
• Add vegetables, chicken, salt and pepper. Reduce heat to low and heat through about 5 minutes. Stir occasionally. Mixture should begin to thicken.
• Heat a saute pan to med-high, add oil.
• Add one flour tortilla to pan. Top with approximately 2 tablespoon shredded cheese. Top cheese with approximately 3 tablespoons chicken mixture. Top with more cheese, about 2 tablespoon.
• Place flour tortilla on top.
• Grill 1 to 2 minutes per side or until tortilla is golden brown.
• Using a pizza cutter, cut into wedges and serve warm.

QUESADILLA PIE

Steps:

• 1. Preheat oven to 350°F. Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas).
• 2. Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. At this point, you will begin to add your chosen filling ingredients, and start layering the tortillas. Make sure each layer has a generous sprinkling of cheese. I use cheese, black beans, and onion greens on the first layer. Then I added another tortilla on top of that and put chopped zucchini, chopped tomato, chopped pickled jalapenos, and more shredded cheese. I also sprinkled a little cumin and chili powder on this layer. I added another tortilla and put more shredded cheese, more black beans, tomatoes and onions. Top off your stacked layers with one last flour tortilla. Spread a little butter over the surface of this tortilla.
• 3. Cover the dish with aluminum foil. Put in oven for 30 minutes on 350°F. Then remove the foil and increase the heat to 400°F. Cook for another 15-20 minutes, until the top is lightly browned and cheese is bubbly. Remove from oven. Let cool for 10 minutes before serving. Cut into quarters. Serve with chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream.