Pizza quesadillas recipe
- Preparation 10 min
- Cooking 10 min
- Servings 4
- Freezing Absolutely
Cook mode
Add to favorites
Ads
Quick access
This pizza quesadillas recipe is so simple but so good! In collaboration with POMMD, I used their new LARGE SIZE 12” tortilla. Perfect for this recipe or for your luxury burritos while celebrating Cinco de Mayo!
Ads
Ads
Subscribe to our newsletter
Ingredients
- 4 large tortillas
- 1 cup pizza sauce
- 2 cups grated pizza mozzarella cheese
- About 40 slices of pizza pepperoni
- Garlic salt to taste
- Olive oil
Ads
Preparation
- On two large tortillas, spread half the pizza sauce, add the pepperoni and distribute the cheese. Add the rest of the sauce on top, sprinkle with garlic salt to taste, lay the tortillas on top and press lightly.
- In a very large skillet over medium heat, pour a good drizzle of olive oil, put a quesadilla and rub in the bottom to coat well with olive oil. Cook 3 to 4 minutes per side or until the tortillas are golden brown. Repeat with the other quesadilla. Cut into wedges and serve!
Our sommeliers suggest
Domaine du Vieil Aven Tavel 2024
Rhône Valley, France
The Domaine du Vieil Aven Tavel is a fruity, generous rosé from the Rhône Valley with enough character for pepperoni and its little kick. Its freshness cuts through the melted cheese, and its fruit goes with the pizza sauce just like it would on a classic pizza. Quesadilla, pizza and cold rosé: a weeknight dinner that doesn't take itself too seriously!
See the product
Pachacamac, 8%
Noctem
Between the pizza and the quesadilla, you need a beer that follows both. This double IPA brings peach, lemon and mango with herbal notes that go after the oregano and the tomato sauce. Its bitterness cuts through the melted cheese doubled up by the toasted tortilla.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Ads
Add to my favorites
Ads
Ads
Ads