Filled with three pleasing pizza toppings, quesadillas take on a slight smoky flavour when prepared on the grill.
Ingredients
4 Old El Paso* Large (8 inch) Flour Tortillas (from 8 count package)
200 g shredded mozzarella cheese
2 oz (60 g) sliced pepperoni (about 30 slices)
1 cup (250 mL) pizza sauce, heated
Instructions
Heat coals or gas grill for direct heat. Place 2 of the tortillas on a cookie sheet. Sprinkle each tortilla with 1/2 cup of the shredded mozzarella cheese. Top each with half of the sliced pepperoni, spreading the pepperoni evenly to cover the cheese. Sprinkle 1/2 cup of remaining shredded mozzarella cheese over each tortilla. Top each with another tortilla to form 2 quesadillas, pressing down gently so the layers stick together.
Transfer the assembled quesadillas to the grill, positioning them 4 to 6 inches from low heat. Cover and grill 2 to 3 minutes, rotating occasionally so the tortillas brown evenly, until the bottom tortilla is golden brown. Turn over carefully with a broad pancake turner. Cover and grill 2 to 3 minutes longer, continuing to rotate as needed, or until the bottom tortilla is golden brown and the shredded mozzarella cheese inside is melted.
Transfer the grilled quesadillas back to the cookie sheet. Cut each quesadilla into 8 wedges so they are easy to pick up and share. Serve hot with pizza sauce for dipping.
Expert Tips
Flavoured tortillas can also be used in this recipe.
Any of your favourite pizza toppings can be used on these quesadillas. Add a few sliced red bell peppers, green onions or ripe olives.
Flavoured tortillas can also be used in this recipe.
These quesadillas can also be cooked on the stove. Heat 12-inch nonstick skillet over medium heat. Assemble one quesadilla in the skillet. Cook 2 to 3 minutes on each side until tortillas are golden brown. Repeat to make second quesadilla. To keep quesadillas warm, place them on an ungreased cookie sheet in a 250 degree oven until ready to serve.
Any of your favourite pizza toppings can be used on these quesadillas. Add a few sliced red bell peppers, green onions or ripe olives.
