Posted by on Wednesday, February 27, 2013 in One Dish Two Ways

Cheeeeeeeese.

Melty and gooey, it oozes shamelessly from these pizza quesadillas, a.k.a. my new favorite quick and easy meal.

Four-cheese pizza quesadillas with optional pepperoni | Kitchen Treaty

I’m thinking pizza quesadillas are pretty self-explanatory … you take a tortilla, smear a little pizza sauce on it, and stuff it with cheese – four different kinds, to be exact. Then you cook it up and dive in to the melty goodness.

Four-cheese pizza quesadillas with optional pepperoni | Kitchen Treaty

We use our panini press for quesadillas. Not only is it a super easy and fast way to do it, but the panini method also makes for healthier quesadillas (ha, ha … I know … like that matters with all this cheese).

Add pepperoni for the meat-eaters, if they like, and serve along with a good amount of extra pizza sauce for dipping.

Four-cheese pizza quesadillas with optional pepperoni | Kitchen Treaty

Kid-friendly, mixed-diet-friendly, waistline-fr …. oh. Oh well. Two out of three isn’t bad. And sometimes (like this time), a food is well-worth the uber-cheesy splurge.

5.0 from 1 reviews

Four-Cheese Pizza Quesadillas with Optional Pepperoni
 
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Cheesy, versatile, cheesy, easy, cheesy, fast, and did I mention cheesy? This scrumptious pizza-quesadilla hybrid is our new favorite easy weeknight meal.
Author:
Recipe type: Main
Yield: 2 half-quesadillas
Ingredients
  • 2 8-inch flour tortillas
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded fontina cheese
  • ½ cup shredded provolone cheese (or about half of a one-ounce slice)
  • ¼ cup shredded Parmesan cheese
  • ¼ cup pizza sauce plus additional sauce for dipping
Optional pepperoni
  • ¼ cup sliced pepperoni per quesadilla
Instructions
  1. Lay a tortilla flat, and on the bottom half only, spread 2 tablespoons pizza sauce. Sprinkle half the mozzarella, fontina, provolone, and Parmesan cheeses. Repeat with second tortilla. Evenly lay the pepperoni over the cheese, if using.
  2. Carefully fold the top half over to create a half-moon shape.
  3. Place the in a pre-heated panini press and cook until cheese is melted and outside is golden-crisp. Alternately, cook in a saute pan drizzled with vegetable oil or canola oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
  4. Cut into wedges and serve with additional pizza sauce for dipping.