Filled with three pleasing pizza toppings, quesadillas take on a slight smoky flavor when prepared on the grill.
flour or spinach-flavored tortillas (8 to 10 inches in diameter)
cups shredded mozzarella cheese (8 ounces)
ounces sliced pepperoni (about 30 slices)
cup pizza sauce, heated
Heat coals or gas grill for direct heat. Place 2 of the tortillas on cookie sheet. Sprinkle each with 1/2 cup of the cheese. Top each with half of the pepperoni. Sprinkle 1/2 cup of remaining cheese over each. Top each with tortilla.
Transfer quesadillas to grill 4 to 6 inches from low heat. Cover and grill 2 to 3 minutes, rotating occasionally, until bottom tortilla is golden brown. Turn over with broad pancake turner. Cover and grill 2 to 3 minutes longer or until bottom tortilla is golden brown.
Transfer quesadillas back to cookie sheet. Cut each quesadilla into 8 wedges. Serve with pizza sauce.
These quesadillas can also be cooked on the stove. Heat 12-inch nonstick skillet over medium heat. Assemble one quesadilla in the skillet. Cook 2 to 3 minutes on each side until tortillas are golden brown. Repeat to make second quesadilla.
To keep quesadillas warm, place them on an ungreased cookie sheet in a 250° oven until ready to serve.
Any of your favorite pizza toppings can be used on these quesadillas. Add a few sliced red bell peppers, green onions or ripe olives.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.