My normal quesadilla is built like this: tortilla, layer of refried beans - preferably Trader Joe's salsa style, layer of shredded cheese, corn (canned corn that has been drained or frozen that I heat with a bit of butter and the Holy Trinity - salt, pepper, garlic powder [Hallelujah - praise be their grains]), green onion or if I don't have any -which is almost a criminal level offense- I will use a can of green chiles, some more cheese because cheese = life, and a top tortilla. I heat them in a skillet making sure everything is melted and warm, flipping to brown both side. I cut it with a pizza cutter and top with sour cream, guac or sliced avocado, and salsa OR if my saintly in-laws have recently come back from Florida some deliciously spicy BBQ sauce. It normally looks like this:
I decided to get cray and make PIZZA-DILLAS. I saw it on Pinterest and thought that it would be a tasty alternative to a regular quesadilla. The pin called for wheat tortillas that are folded in half. I know me and I know The Husband. A full tortilla was going to be made instead of a halved one. It also had a can of sliced mushrooms and a can of sliced black olives as well as pepperoni, cheese, sauce, thinly sliced onion, and thinly sliced green bell pepper. A layer of cheese then the toppings except the sauce, which was solely for dip-dips. Browned on both sides and cut to perfection.
So, naturally (and not surprising if you have read any recipe I have put up here), I went rogue. I held off on the veg to cement the concept for The Husband and to save on money. Here is how it went:
Ingredients
- flour tortillas (one day I will remember to get GF!) $3
- a jar of pizza Sauce $2
- shredded mozzarella $3.50
- sliced pepperoni $4
- parmesan cheese - the kind in the shakey thing (had on hand)
- garlic powder (had on hand)
Total spent: $12.50. It could have been less (by approx. $3-4) if I had shopped somewhere else but I <3 Trader Joe's, so #YOLO. This yields 4 quesadillas if you use my method, or 8 if you use the method the recipe suggests. My method equals ~$3.12 per quesadilla, theirs ~$1.56 . Either way, still not bad. and you can certainly repurpose tortillas not used and cheese for other meals during the week.
So let's get to the part we all care about: FOOD PORN.
First, I spread a few large spoonful's of the pizza sauce on one tortilla then sprinkled some garlic powder on it.
Not that anyone can tell the delicious grains of garlic-y groodness are there.
Next, I added some of that shakey parmesan salty perfection.
Awwwwww, Yesssssss
Next, a large paw-ful of cheese.
Pro-tip: clean up the edges of renegade shreds to prevent it flying out during the dilla-flip.
Following the cheesening, top with pepperoni (and veggies or other delicious pizza toppings. GO ROGUE IN THE KITCHEN.)
Coverage is important.
Now, more cheese but less than before. Just enough to make a cheese seal.
Laying the top tortilla in your hand, spread some more sauce and sprinkle again with garlic powder and parmesan.
Please note this is before the parmesan was added.
Slap the top on so the sauce meets the cheese. Move to a frying plan on medium low heat. Let one side cook until browned and about half or so of the cheese is melted.
Mmmmmm, Brown food is delicious.
Gently flip the dilla and do the same on the other side. I like to peek by lifting the top tortilla up to see the progress. Watch out! It gets hot in there.
Almost ready for OM NOM NOMs
Once out of the pan, I cut it into fourths with a pizza cutter and then BOOM! Dinner is ready. Drop the mic and get ready for your family, partner, friends, EVERYONE to love you just a smidge more.
I will definitely do this again, and I will definitely add vegetation to the mix.
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