May 11, 2019

Pizza Quesadillas (Pizzadillas) - The best of both cravings!

I love tacos. I love pizza. You too, right?
Any time these two collide with a dash of cleaned up ingredients, my heart is full. Not even exaggerating! So, this isn’t technically a taco, but I believe the cousin quesadilla counts! And by now means is this considered a healthy meal, but it is certainly a lighter way of satisfying your pizza craving - which is a real thing! I totally get it! Your kiddos are going to love this as much as mama!
Feel free to add any of your favorite pizza toppings to the quesadilla filling!

Dipping Sauce:
1 (14.5-oz.) can whole peeled tomatoes
2 tsp avocado oil or olive oil
1⁄3 cup chopped onion (approx. 1⁄2 medium) 
2 cloves garlic, finely chopped 
2 Tbsp dry white wine (like pinot grigio) 
1⁄4 tsp sea salt (or Himalayan salt) 
4 fresh basil leaves, finely chopped 

4 (8-inch) white or whole wheat tortillas
6 ounces shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
4 ounces pepperoni, diced

Dipping Sauce:
1. Place tomatoes in a medium bowl; crush by hand (or pulse in a food processor or blender) to achieve slightly chunky consistency. Set aside. 
2. Heat oil in medium nonstick skillet over medium-high heat.
3. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is 
4. Add garlic; cook, stirring frequently, for 1 minute. 
5. Add wine; cook over medium heat, stirring frequently, for 1 to 2 minutes, or until almost all the liquid has evaporated. 
6. Add tomatoes and salt. Bring to a gentle boil. Reduce heat to low; gently boil, stirring occasionally, for 7 to 8 minutes, or until sauce has thickened slightly. Remove from heat. 
7. Add basil; mix well. Cool to room temperature before serving. Set aside. 

1. Assemble quesadillas by putting two tortillas on a cutting board. Sprinkle each tortilla with 3 ounces of shredded mozzarella, 1 tablespoon Parmesan, and 2 ounces of diced pepperoni. Lay the remaining tortillas on top.
2. Heat a large skillet over medium heat. Transfer an assembled quesadilla onto the skillet. Cook for a couple of minutes, occasionally lifting edge of quesadilla to check color of underside, until tortilla begins to turn golden and cheese starts to melt. Carefully flip quesadilla over and cook for another couple of minutes or until cheese is fully melted. Remove hot quesadilla to a plate and repeat with second quesadilla. Alternatively, you may cook both quesadillas at the same time on a flat griddle.
3. Slice each quesadilla into 6 wedges and serve immediately with warm dipping sauce.

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