I took a day trip to Indianapolis for work yesterday which-- as of now-- is my last scheduled work trip before the baby arrives. I'm staying put in Chicago for now, which feels a little weird and is making this whole pregnancy thing feel a bit more real. And frankly, now that I'm in the third trimester I feel pregnant-- sore, tired, and slow... so I can't say I'm too disappointed that I won't be traveling again for a while! This mommy is tired.
So while I am at home for the foreseeable future with the ability to cook dinner every night, I'm also just not feeling totally up to it these days. After returning from a day at the office there's a pretty finite window of time that I have to make dinner and to do anything else I need to get done. So, a satisfying dinner that comes together quickly is essential for me during these long days. And these easy meatless pizzadillas fit the bill!
These pizzadillas only require a few ingredients and since they're baked in the oven, it's easy to cook them all at the same time instead of pan-frying each one individually (though you can do that). For the filling in these flour tortillas I use a combination of shredded mozzarella and fontina since they're both great Italian melting cheeses. I opted to make my pizzadillas meatless, filling them with sliced black olives and diced sweet red peppers. You could certainly add pepperoni or some cooked sausage if you wanted to add some meat here, but I think they're delicious without! Be sure to serve the sliced pizzadilla triangles with a little warm marinara or pizza sauce for dipping!
Ingredients:
- 1 1/2 Tbs. olive oil, divided
- 8 taco size flour tortillas
- 4 oz. shredded mozzarella cheese
- 1/2 cup red bell pepper, finely diced
- 1 (2.25-oz.) can of sliced black olives, drained well
- 4 oz. shredded fontina cheese
- 1 cup warm marinara sauce, for serving
Preheat oven to 375 degrees.
Brush one side of 4 of the tortillas lightly with olive oil and arranged oil side down on a baking sheet. Sprinkle 1 oz. of mozzarella on top of each tortilla and then sprinkle the diced peppers and sliced olives evenly over the top of each cheese-covered tortilla. Sprinkle the fontina evenly over the top of each tortilla.
Brush one side of the remaining 4 tortillas with olive oil and place oil side up on top of the four prepared tortillas.
Bake for 12 minutes, until edges are becoming golden. Gently flip each quesadilla and bake for an additional 5 minutes.
Remove from oven and allow to cool for 3-5 minutes or until cool enough to handle. Transfer to a cutting board and slice each quesadilla into 6 triangles.
Serve warm with warm marinara sauce.
No comments:
Post a Comment