I confess that I am slightly embarrassed to be blogging this recipe. Only a bit. Levi insisted it was worthy of appearing here because it will appeal to people with kids – or people with husbands who are basically kids, like Levi.
I came up with this easy and fast lunch option for Levi one day when he stopped at home to unload one of the work trucks and had all our guys in for lunch. (Our guys = employees from our business.) Normally we’d just heat up leftovers but the night before I pigged out on whatever leftovers we had in the fridge so there was nothing to eat.
I pulled out some corn tortillas from the freezer and planned to make quesadillas with some green onion, cilantro and Daiya cheddar. Except I only had Daiya mozzarella. Levi is the least picky of all the people I know but still mozzarella doesn’t really make a really good typical quesadilla, not to me. I just thought to myself ‘pizza’. I had a small can of pizza sauce in the cupboard and some fresh mushrooms in the fridge, so why not?
I made Levi’s first so he could get back out to work quickly. He was raving over them and I thought to myself … he’s just excited about food in general. These can’t really be *that* good. He was mumbling over and over how I need to blog it. Take a pic like this, he said, as he indicated the most tasty-looking angle on a half-eaten pizza quesadilla.
So I took his advice and took a picture like this.
(I mostly wanted to show this pic because Kannon is in it. Isn’t he sitting like such a handsome and well-behaved boy? Really, he’s just hoping I drop some.)
Then I made myself one. And yeah he was right. Not only is it simple and cheap and fast – and it actually tastes pretty good for slapping some stuff together.
You can mix up the ingredients you put inside the quesadillas. I used mushrooms because it’s what I had on hand. When I finally agreed with Levi that these should make an appearance here, I made them again and added some grated red onion for a nice bite too. If you’re a fan of green peppers or olives or whatever you’d normally put on a pizza, just throw it in. Just make sure your pieces aren’t too bulky – keep it to a fine dice – so that the cheese melts around it all and sticks the two corn tortillas together nicely.
So while this isn’t a very gourmet or unique recipe, or really even a recipe at all, I hope you’ll enjoy this one. It’s an easy recipe to keep in your back pocket for those fast lunches or snack times.
I so badly wanted to call these pizzadillas but I thought that was probably pushing it just a bit too far.
- 8 corn tortillas
- 1 cup Daiya mozzarella shreds
- ¼ cup canned pizza sauce
- 2-3 large mushrooms, sliced thinly
- ¼ small red onion, grated or very finely chopped
- ½ tablespoon oil, for brushing tortillas
- Heat a skillet over medium heat.
- Brush a bit of oil on one side of a corn tortilla and place it in the hot skillet.
- Sprinkle about 1 tablespoon worth of Daiya evenly on the tortilla.
- Place about 4 or 5 mushroom slices on top letting some of the cheese show through.
- Dollop a bit of pizza sauce over top.
- Brush one side of another corn tortilla and place it on top with the oiled side out.
- Let fry in the skillet for about 5 minutes until the bottom is just slightly browned. Flip carefully and let the other side crisp up slightly too, another 4 or 5 minutes.
- Repeat with the remaining quesadillas. If you have a larger skillet you can probably do two at a time.
I feel obligated (for some weird reason) to admit to you all that I recognize that this is not the healthiest meal option out there. I didn’t bother doing up the nutritional info for this one because, what’s the point? So here I am stating the obvious – this is like a quick and easy last minute slap together type thing that I am hoping you all don’t think we eat on a daily/regular basis and I’m hoping you won’t either. So now that we’re all clear on that, I can rest easy.
Update: This recipe has been featured in a free e-book from FaveGlutenFreeRecipes.com of kid-friendly recipes. (Look at me, creating a kid-friendly recipe, right?!) You can download your own free copy of this little e-book directly from FaveGlutenFreeRecipes.com.