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Margarita Pizza Quesadilla combine two of the most popular Italian and Mexican dishes – pizza and quesadillas. Listen, if 1 is good…2 is better!
Margarita Pizza Quesadilla – what a great combo. We love, love pizza and having all the tastes of pizza and a little bit less dough version is a win, win situation.
The best part of this Margarita Pizza Quesadilla dish is that it comes together in no time. You only need 4 ingredients and a pan. Steps are super easy too:
- put the tortilla on a hot non stick pan
- spoon marinara or tomato sauce (you can use this recipe for Slow Cooker Tomato Sauce)
- add shredded mozzarella cheese
- sprinkle basil
- spoon marinara on another tortilla and cover the cheese on a pan
- after bottom tortilla is crispy, flip it and crisp up the other side
- and you’re done
You can also add other ingredients like you would add to your favorite pizza:
- fresh mozzarella instead of a shredded one or in addition to shredded one
- pepperoni, ham or sausage
- mushrooms, peppers, onions, fresh tomatoes, broccoli or other veggies of your choice.
I’ve already mentioned this a few times before, but in the football season we need to have football food at least once a week (typically Sunday). I’m trying to use all my tricks to sell healthier versions, and sometimes they work. This is not the healthiest version ever, since you have a significant amount of cheese, but at least it has less carbs and wheat. That’s a fair trade off, right?
Speaking of cheese…I’ve thought about it several times, and I know for this simple reason that I could never become a vegan.
I’ve seen recently a pretty funny drawing where a doctor is talking to his patient and telling him that he has 2 choices: (i) they can cut a piece of vein from his leg and then open his chest and try to insert this piece of vein onto his artery, which enters his heart or; (ii) they can put him on a vegan diet. The patient’s response was something to the effect of….’Geez doc, a vegan diet seems pretty extreme.’  Funny, isn’t it? Although this comparison is actually pretty extreme, but for me a vegan would be a little bit too much.  Vegetarian…maybe…but not really; because I love fish! Pescetarian sounds much better (though my husband would surely revolt).
I know for sure that I couldn’t give up cheese. That said, I do know I have to use moderation when eating it; but still I can’t give it up. I love it sooo much.  I used a nice amount of cheese in this Cheesy Broccoli Au Gratin dish or these Cauliflower Crust Pizza Bites.
I hear that a lot dairy is not good for humans, and that does make sense. We are the only species that drinks the milk of other mammals. And because it’s from a different animal, a lot of people have problems with digesting dairy due to lack of certain enzymes.
So the bottom line is, I know it’s not super healthy, but I will stick to positives here. It provides a lot of calcium that especially women need to avoid osteoporosis. Also, this conception of the ‘French Phenomenon’ dictates that we can successfully eat cheese, without the detriment. Ever wonder why the French eat all that cheese and smother everything in butter and don’t have as many heart diseases as there are in US? Not to mention that a lot of them smoke too. I’ll credit red wine for this. They flush everything with the glass of vino. So I’ll stick to my cheese and wash it down with the glass of red. That’s my story and I’m sticking to it. 🙂 Cheers!
Margarita Pizza Quesadilla
Ingredients
- 4 Flour Tortillas
- 8 oz Marinara Sauce plus more for serving
- 6 oz Mozzarella Cheese grated
- 8 Basil Leaves chopped
Instructions
- Heat up a non stick pan big enough to fit the whole tortilla
- Place one tortilla on a hot surface of the pan
- Spoon 2 oz of marinara sauce
- Add 3 oz of mozzarella cheese
- Sprinkle with half the basil
- On a cutting board place another tortilla and spoon 2 oz of marinara sauce
- Carefully put this tortilla on top of the cheese with the sauce down
- Cook for about 4 minutes until the cheese is melted and the bottom tortilla is crispy
- Using spatula flip the quesadilla up side down and cook for another 2-3 minutes.
- Remove quesadilla from the pan onto the cutting board and cut into 4 slices
- Repeat the process for a second quesadilla.
Notes
Nutrition
This post was originally posted on October 12, 2014. It was updated to provide additional information.
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Ah! This looks delish. Loved this post
Thanks so much Tara! I’m so glad you stopped by 🙂
Love the recipe and the post! Well done 🙂
Thanks Jen! Nice to see that you’re stopping by 🙂
This looks delicious! I’m going to try to make this.
Thanks Rupi! Let me know how it came out 🙂
This looks delicious!
Thanks Patrick!
WOW, simply amazing and divine taste. I made yesterday and my kids ask for today lunch box as well. Thanks for such a delicious recipe.
That’s great Amber! I’m happy to hear this!