When I saw this recipe over at Kill Them With Kale a couple of weeks ago, I knew I had to try it! Pizza + quesadillas = Heaven, as far as I’m concerned.
The recipe is super-easy, quick to make, and incredibly tasty. Instead of frying the pizzadillas, I opted to bake two at a time in the oven at 450 degrees, so I brought out a baking sheet and flopped two flour tortillas on it. I spooned several tablespoons of pizza sauce on each one and then topped it with diced bell pepper, vegetarian pepperoni slices, and sliced white button mushroom, and then finished each of them off with a blend of Daiya cheddar and mozzarella cheese. Then I placed a second tortilla on top of each one, lightly sprayed the top with cooking spray, and baked the pizzadillas at 450 for 15 minutes.
As the pizzadillas baked, I tossed a salad. The lettuce was buy-one-get-one-free at Safeway last weekend, so I used my “free” lettuce tonight and topped it with diced tomato, green olives, the rest of the bell pepper, some Snapea Crisps, and some Daiya cheddar. Then I poured myself a glass of white wine and waited for the entrée to finish cooking!
When the timer went off, I brought out the pizzadillas and let them rest for a minute or two, and then cut them into quarters with a pizza cutter. I arranged them on our plates, we spooned some salad on to accompany them, and it was time to dig in!
The result was fantastic. I am SO thankful to have come across Kill Them With Kale and this recipe – I know we’ll make this dinner again in short order! And I’m already looking forward to lunch tomorrow – this recipe makes enough for five quesadillas, and we will be enjoying each and every one over the next few days!
:)