Quesadilla

I always find myself getting in a rut with what I feed to the kids. There is only so much I can get them to eat and I am finally to a point where I don’t have to fix two meals, one for each kid, which is great in some ways, but the pallet is simply limited. So, every now and then I go on a rampage, rummaging through the fridge and freezer, frantically looking for something different, something original.

On one of these fitful missions, I was rummaging through the cheese/lunchmeat drawer (you know, the little one in the middle of the fridge) and saw I had salami and mozzerella, tortillas and right above on the shelf was a jar of marinara. Meanwhile, Ada is whining and moaning about how she didn’t get her pizza because we didn’t make it to the Towne Center that day (we do this a couple times a month, the library and slice at our amazing community meeting place)

And wallah! The invention of the Pizza Quesadilla.

This one is great for the kids. Ada loves to help me make these, makes her feel like such a big girl. Her favorite part is to spread the sauce, but eek, make sure you have a paper towel handy.

Pizza Quesadilla Recipe

2 soft taco/fajitas size flour tortillas
2 T Bottled pizza or marinara sauce
6 slices of salami or 10 slices of pepperoni
1/2 cup shredded mozzarella cheese
1 teaspoon olive oil

Place one of the tortillas on a flat surface and spread the sauce over it evenly with the back of a spoon or a rubber spatula.

Spread 1/2 the cheese, then put the salami/pepperoni on, then top with the rest of the cheese.

Top with the other tortilla

drizzle just a bit of olive oil (1/2 teaspoon) in a medium skillet and then place the whole quesadilla in the pan. Drizzle just a touch more olive oil on top and cook over medium heat until golden brown on one side. Flip and cook until other side is golden brown.

Remove from pan onto cutting board and let sit for a minute or two. Cut into six pizza slice shaped wedges and serve.

Notes:
  • This works just as well with corn tortillas if you or your kids prefer them. I think quesadillas are better with corn tortillas, but of course my kids prefer flour.
  • I have a jar of marinara in the fridge at all times. It is oh so flexible. You can use it as a sauce on pasta and chicken of course, but you can also use it when a recipe calls for a couple of tablespoons of tomatoe sauce or to use as a tomato base for any other kind of sauce you may want to make. Kids love to dip pretty much anything in it and of course it makes great pizza sauce for this recipe.
  • As far as toppings go, keep it minimal and flat as you will have to flip this in the pan. But other than those rules, you can use anything really. Whatever your kids like or you want to sneak in there. You could chop up some spinach. Thinly sliced mushrooms or onions would work great. Finely chopped chicken is also a good option.
  • My daughter prefers orange cheese to white cheese (yes, she’s four) and so I add a little bit of cheddar to the mix, just for the color. Again, be creative, do what works for you.
  • It’s important to put a little cheese on the bottom and a little on top.  This helps to keep the tortillas from slipping and sliding apart.

In this post I have recommended the Oxo Good Grips Medium Silicone Spatula and the Anolon Advanced 10-Inch Open French Skillet. I have a ton of OXO products and they just simply make great stuff, so I can confidently recommend these spatulas even though I don’t own this particular one. It comes in fun colors too, always a bonus.

Now, onto the skillet.  I have three of these pans (two 10″ and one 8″) and they are by and far the best skillets I have ever owned.  I love them and they have gone on my short list of things people get as gifts from me.

This recipe is a classic example of how to be creative and whimsical with food, especially with your kids.  They will love this one.