Thursday, September 19, 2013

Week 38: Pizzadillas

The Recipe
6 flour tortillas
2 cups shredded mozzarella
30 (approx.) pepperoni slices
1 med. bell pepper
1 small onion
A hand full of olives
6 (approx.) mushrooms
1 can (~15oz) stewed, chopped tomatoes

In a casserole over medium heat, warm up the canned tomatoes until hot and bubbly. Add spices according to taste.

Meanwhile prep the ingredients by thinly slicing all vegetables.

For each pizzadilla: Measure 1/3 cup of shredded cheese. Sprinkle half of the cheese over one half of the tortilla, add toppings and then sprinkle the rest of the cheese on top. Fold the empty side of the tortilla over the toppings.

Place the pizzadilla in a prewarmed pan (medium heat) and cook until brown and crispy on the bottom. Carefully flip the pizzadilla over and cook until brown and crispy on the second side. Add a bit of oil to the pan if you want them extra crisp. Once both sides are crisp and the cheese is melted inside, transfer to a plate and keep warm while you cook the rest (my skillet was large enough that I could cook 2 at a time). Serve with hot tomato sauce.

The Verdict
Super-easy and a nice alternative to both pizzas and tortillas. Of course you can easily use other "toppings" as well, but this suited our tastes nicely.

DH and I ate 3.5 between the two of us, so this would be suitable for 3 people with average appetites :)

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