Cheesy, versatile, cheesy, easy, cheesy, fast, and did I mention cheesy? This scrumptious pizza-quesadilla hybrid is our new favorite easy weeknight meal.
Yield: 4people
Ingredients
4flour tortillas8-inch or so
3cupsshredded mozzarella cheese
1/2cupshredded Parmesan cheese
1/2cuppizza sauce+ more for dipping, if desired
Instructions
Lay 4 tortillas flat, and on the lower halves only, spread 2 tablespoons pizza sauce. Sprinkle the cheese over the sauce, dividing the mozzarella cheese and then the parmesan cheese between the four tortillas.
Carefully fold the top half over to create a half-moon shape.
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. We also love to use a panini press, just place the in a pre-heated panini press and cook until cheese is melted and outside is golden-crisp. You can also bake quesadillas! Bake on a rimmed cooking sheet at 375°F, brush with a little olive oil, and bake for 8-10 minute until the cheese has melted and the quesadillas are warmed through.
Cut into wedges and serve with additional pizza sauce for dipping.
Notes
4/1/2024 recipe update:
I doubled the recipe to serve 4 and I simplified the list of ingredients (this was originally a recipe for two four-cheese quesadilla with 3/4 cup mozzarella, 1/2 cup fontina, 1/2 cup provolone and 1/4 cup Parmesan).