Skip to main content

Pizza Quesadillas - Taste of Home Tuesday!


Quesadillas are a go-to food for us.  Quick snack, football fare, even dinner with a side salad.  When I saw this version on the Taste of Home website, I knew they'd be a big hit with my family.  I went with just pepperoni because I didn't have any hard salami on hand.     I used Italian seasoning instead of oregano.   I added some to the sauce as well, along with some parmesan cheese.     Thank you to Barbara B for sharing her recipe!

Thanks for hosting Taste of Home Tuesday, Maureen! Be sure to go and check out what she and my other fellow Volunteer Field Editor Amy made by clicking the links below.  Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor?  Check out the requirements and apply here.




Pizza Quesadillas


Author:

ingredients:

  • 1 cup meatless spaghetti sauce (added Italian seasoning and parm cheese)
  • 2 teaspoons butter -- softened
  • 4 flour tortillas (10 inches)
  • 1 cup shredded part-skim mozzarella cheese -- (4 ounces)
  • 8 thin slices hard salami (omitted)
  • 12 slices pepperoni
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon dried oregano (used Italian seasoning)

instructions:

How to cook Pizza Quesadillas

  1. In a small saucepan, cook spaghetti sauce over medium-low heat for 3-4 minutes or until heated through.
  2. Meanwhile, spread butter over one side of each tortilla. Sprinkle unbuttered side of two tortillas with mozzarella cheese; top with salami and pepperoni. Sprinkle with Parmesan cheese and oregano. Top with remaining tortillas, buttered side up.
  3. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Cut into wedges; serve with warmed spaghetti sauce. Yield: 2 servings.
  4. Source: "http://www.tasteofhome.com/recipes/pizza-quesadillas"
quesadilla, pepperoni
Snacks, appetizers, game day food
American
Created using The Recipes Generator

Taste of Home Tuesday

Potato Bacon Soup from Red Cottage Chronicles 

Mini Applesauce Muffins from Amy's Cooking Adventures

 

 Shared at the Country Fair Blog Party October 2016

 

 

Comments

  1. These look amazing! My family would go bonkers for these!

    ReplyDelete
  2. My son has already asked when we are having them again! Pepperoni is a new favorite food for him. :)

    ReplyDelete
  3. Pizza & Quesadillas???? MInd blown and stomach growling! THanks for linking this up with us at Country Fair Blog Party! I think my college kiddo's are going to lOVE YOU!

    ReplyDelete
    Replies
    1. Right? If I could only pick one food forever, it would be pizza. Thank you for hosting!

      Delete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another